Fish & Mussel Chowder
Chowders have existed for centuries and were especially popular among fishermen along the French coastline. The word, in fact, derives from the French word, chaudière, a large cauldron in which the dish was prepared. Seafood chowders became popular in colonial North America as a means of utilizing the clams and other seafood harvested along the Eastern seaboard and the cured pork fat that was one of the few other proteins in the colonial diet.
These classic chowders typically include starchy potatoes that help with the thickening. By limiting the amount of stock and upping the amount of cream we’re able to achieve a thick chowder without the carbs. In fact, about a quarter of the carbs in a classic chowder.
Ingredients
Macronutrients
servings
Micronutrients
servings
Step 1
Step 2
Step 3
Addthe seafood, stir, add a dash of white wine (optional) and the fish stock (see Notes). Lower the heat, cover, and simmer for 3 to 4 minutes just until the fish is no longer translucent. Then remove from the heat.
Step 4
Notes and Tips
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