Creamy Seafood Chowder

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Creamy Seafood Chowder

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Adjust Servings:
3 tbsp Golden Ghee
1 ounce salt pork
1/2, diced white onion
1 tsp ,minced garlic
1 1/2 cups clam juice
1 cup chicken broth
1/2 tsp celery salt
1/2 tsp dried tarragon
1/4 tsp dried thyme
1 bay leaf
1 lb. minced clams
1 lb. frozen pre-cooked langostinos defrosted overnight in the refrigerator.
1 cup heavy cream
3 dashes worcestershire sauce
1/2 tsp sea salt
1 tsp freshly ground black pepper

Nutritional information

Net Carbs
  • 1 hour 10 minutes
  • Serves 6
  • Medium




Growing up in the Northeast I’ve had the pleasure of sampling three different styles of clam chowder. Rhode Island style (clear broth), New England Style (creamy broth), and Manhattan (red broth). But for me, there’s nothing like a creamy, peppery clam chowder. Most clam chowders are full of carbs, so instead of potatoes, I’ve added more protein with langostinos, which look and taste like tiny lobsters. If you’re on a budget you can certainly skip them and just call it clam chowder. And as all New Englanders know, seafood chowder is not just for the winter – it’s year-round deliciousness.

Make it Paleo: Make this recipe Rhode Island-style by omitting the heavy cream. The flavor will be light and delightfully brothy.

If you love soups as much as I do then you should try my Egg Drop Soup recipe next.

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In a medium saucepan, melt the ghee over medium heat. when it is hot, add the salt pork, onion, and garlic and cook until the onion softens, about 5 minutes.


Add the clam juice, broth, celery salt, tarragon, thyme, and bay leaf. Bring the liquid to a simmer, reduce heat to medium-low, and simmer for 30 minutes.


Add the clams and langostinos to the pot. Increase the heat and bring the liquid to a boil, then reduce the heat to low and simmer the soup until the clams and langostinos are hot, 5 to 10 minutes.


Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Simmer for another 10 minutes.


Remove the salt pork and serve.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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4 Comments Hide Comments

Hi Amanda, I also love clam chowder,especially this cold seattle winter. Since I’ve started keto,I wanted a substitute for potatoes,and I bought 1 rutabaga,cut up in cubes. It worked out beautifully,and yummy. How do I calculate the added veggie? Thanks,Berta

The salt pork is for a unique salty taste that you can’t totally match without it but if you use salt to your taste that would get you halfway there. 🙂

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