Step-by-Step Guide to Prepare Ultimate Pan Seared Halibut With Clam Chowder Sauce

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Perfect Pan Seared Halibut With Clam Chowder Sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pan Seared Halibut With Clam Chowder Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan Seared Halibut With Clam Chowder Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan Seared Halibut With Clam Chowder Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pan Seared Halibut With Clam Chowder Sauce estimated approx 45 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Pan Seared Halibut With Clam Chowder Sauce using 17 ingredients and 8 steps. Here is how you cook it.

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!

Ingredients and spices that need to be Take to make Pan Seared Halibut With Clam Chowder Sauce:

1. 1 1/2 lb skinless haibut fillets or any mild white fish fillets
2. 1/2 cup flour mixed with 1/2 cup grated parmesan cheese seasoned with 1/2 teaspoon pepper and 1 teaspoon cajun seasoning
3. 1/2 cup mayonnaise
4. 24 fresh littleneck clams
5. 1 8 ounce jar clam juice
6. 6 slice bacon
7. 1 small onion, chopped
8. 2 minced garlic cloves
9. 1/2 stalk celery, thin sliced
10. 1/2 sliced carrot thin sliced
11. 2 medium red potatos, peeled and diced
12. 1 cup heavy cream
13. 1 tsp fresh lemon juice
14. 1/2 tsp black pepper and salt to taste
15. 1 tsp hot sauce, such as franks brand
16. 1/2 tsp cajun seasoning
17. 4 sliced green onions

Instructions to make to make Pan Seared Halibut With Clam Chowder Sauce

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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