Chopped & Seafood Steak X Chowder Recipe

Mix and shape

In a bowl combine ground beef, 1 tsp salt, 1 tsp black pepper, 1 tablespoon Worcestershire, 1/2 cup finely chopped onion, and 1 tsp minced garlic. Gently mix until just combined; avoid overworking. Shape into two 3/4-inch thick patties (about 8 ounces each) or one large patty if preferred.

Sear

Heat 1 teaspoon vegetable oil and 1 tablespoon butter in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add patties and sear without moving for 3-4 minutes until a brown crust forms. Flip and sear the other side 3-4 minutes for medium (adjust time for desired doneness). During the last 30 seconds, baste with pan juices and butter. Remove to a plate and tent loosely with foil to rest while you finish the chowder.

Sweat aromatics

In a medium heavy-bottomed pot melt 2 tablespoons butter over medium heat. Add 3/4 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot. Season lightly with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6-8 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Make roux and add liquid

Sprinkle 3 tablespoons flour over the softened vegetables and stir to coat; cook 1-2 minutes to remove raw flour taste. Gradually whisk in 2 cups chicken broth, scraping browned bits from the bottom. Add 1 cup whole milk and 1/2 cup heavy cream, whisking until smooth.

Cook potatoes and simmer

Add 1 cup diced russet potato, 1 bay leaf, and 1 teaspoon thyme. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 10-12 minutes. If the chowder seems too thick, add up to 1/4 cup cold water a little at a time to reach desired consistency.

Add vegetables and season

Stir in 1/2 cup corn, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed (remember the seafood may add salinity). Remove and discard bay leaf.

Finish with seafood

Reduce heat to low. Add 3/4 cup clams (with a few tablespoons of their juice if using canned), 1/2 cup shrimp, and 1/2 cup bay scallops. Gently simmer just until shrimp and scallops turn opaque and are cooked through, about 3-4 minutes. Do not overcook seafood. Stir in 2 tablespoons chopped parsley and 1 teaspoon lemon juice to brighten flavors.

Rewarm the rested chopped steak briefly in the skillet over medium heat for 1 minute per side if it cooled too much, or slice and place on plates.

Ladle 1 to 1 1/2 cups of hot seafood chowder into shallow bowls. Place a chopped steak patty next to or partially in the chowder so flavors mingle (alternatively, slice steak and arrange over the chowder). Drizzle 1 teaspoon olive oil over the steak, sprinkle with additional chopped parsley or microgreens/chives if using, and serve with crusty bread slices for dipping.

Optional: pass extra lemon wedges at the table.