Creamy Seafood Chowder

seafood 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.




  1. 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.
  2. 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.
  3. 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.
  4. Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Simmer for another 10 minutes.
  5. Remove the salt pork and serve.


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


Keywords: Seafood Chowder