70 min 6
Creamy Seafood Chowder
Growing up in the Northeast I’ve had the pleasure of sampling three different styles of clam chowder: Rhode Island (clear broth), New England (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, clam chowder is not just for the winter—it’s year-round deliciousness.
Ingredients
3 tablespoons Golden Ghee
1 ounce salt pork
½ white onion, diced
1 teaspoon minced garlic
1 ½ cups clam juice
1 cup Lemon-Rosemary Bone Broth or organic chicken broth
½ teaspoon celery salt
½ teaspoon dried tarragon
¼ teaspoon dried thyme
1 bay leaf
1 pound minced clams
1 pound frozen precooked langostinos, defrosted overnight in the refrigerator
1 cup organic heavy (whipping) cream
3 dashes Worcestershire sauce
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
Tips
MAKE IT PALEO Make this recipe Rhode Island–style by omitting the heavy cream. The flavor will be light and delightfully brothy.Directions Preparing:10 minCooking:60 min
Step 1In 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.
Step 2Add the clam juice, broth, celery salt, tarragon, thyme, and bay leaf. Bring the liquid to a simmer, reduce the heat to medium-low, and simmer for 30 minutes.
Step 3Add 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.
Step 4Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Simmer for another 10 minutes.
Step 5Remove the salt pork and serve.
Nutrition Facts (per serving of 6)
Calories
348Total Fat
26GProtein
25GTotal Carbohydrate
4GDietary Fiber
0G
