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.
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
TipsMAKE 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)