Pan Seared Halibut With Clam Chowder Sauce
fenway @Fenway
Growing up in New England, my Mom made clam and fish chowder often, we also had fish simply pan seared alot so I decided to combine the two in one dish, this really tirned out great!
Open in Cookpad AppCooking Instructions
- 1
COOK CLAMS
- 2
Scrub clams to remove any sand. In a large saucepan bring clam juice to a simmer add clams and cook just until they open, about 5 minutes, remove to a plate and cover to keep warm, strain clam cooking liquid amd reserve.
- 3
MAKE SAUCE
- 4
Cook bacon in saucepan until crisp, remove to paper towels and reserve. Add onion, garlic, celery, carrot and potatos to pot soften a few minutes then add reserved clam juice, cream, lemon juice, pepper, cajun seasoning and hot sauce bring to a boil then lower heat to a simmer and cook until potatos are tender, about 10 minutes. Keep sauce warm.
- 5
COOK FISH
- 6
In a large skillet heat 1 tablespoon oil and 1tablespoon butter. Brush fish fillets in both sides lightly with mayonnaise, dredge in flour/ parmesan mixture, shake off excess. Place fish in hot skillet do not crowd them and sear both sides turning once until golden and cooked through. The timing depends on the thickness of your fillets.
- 7
TO ASSEMBLE
- 8
On each plate add some sauce then top with a fish fillet and place clams around fish. Garnish with green onions and reserved bacon, crumbled.
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Written by
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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