Creamy Seafood Chowder

seafood chowder

5 from 4 reviews

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.



  • 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


  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