Creamy Seafood Chowder
6
servings10
minutes1
hour348
kcalGrowing 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 tbsp Golden Ghee
1 ounce salt pork
1/2 white onion, diced
1 tsp minced garlic
1 1/2 cups clam juice
1 cup Lemon-Rosemary Bone Broth or organic chicken broth
1/2 tsp celery salt
1/2 tsp dried tarragon
1/4 tsp 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
1/2 tsp sea salt
1 tsp freshly ground black pepper
Nutrition Facts
6 servings per container
Serving Size1 servings
- Amount Per ServingCalories348
- % Daily Value *
- Total Fat
26g
40%
- Total Carbohydrate
4g
2%
- Protein 25g 50%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.