Creamy Seafood Chowder
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 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.
Creamy Seafood Chowder Recipe
Prep Time: 10 minutes| Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Nutritional Facts: 4g Net Carbs| 348 Calories | 26g Fat | 4g Carbs | 25g Protein | 0g Fiber
- 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
- 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.