A Houseful of Love

Do you eat enough bivalves – clams, oysters, scallops, mussels, etc.? For most of my life, I certainly didn’t! Turns out, they’re one of the most nutrient-dense foods on the planet, just after liver and organ meats. Unfortunately for those of us on a budget, they can be pretty pricey. Luckily, this seafood chowder makes it easy to work them into the budget and the meal plan!

Canned clams and canned oysters, while more expensive than other canned seafood like tuna, are still much more affordable than their fresh or frozen counterparts. And they make dinnertime a little easier because they’re already cooked and ready to go.

If you’re following a low carb diet or watching your blood sugar, this recipe is for you! Arrowroot powder acts as the thickener here, rather than higher-glycemic thickeners like flour and cornstarch. However, if that’s not a concern for you, feel free to use those instead.

I also love that this seafood chowder is packed with vegetables too. Classic soup veggies (carrots, celery, and onion) get a pop of sweetness from the bell pepper and that classic chowder thickness from the potato.

To top it all off, I add some frozen shrimp to increase the protein (and because I just love shrimp). Seasoned to perfection, the heavy cream adds a silky, satisfying finish to this delightful soup. It’s perfect for the winter months, but I enjoy it all year around!

What are the benefits of eating bivalves, like clams and oysters?

Clams, and especially oysters, are nutrient powerhouses! They’re especially rich in zinc, vitamin B12, copper, iron, and selenium, in addition to being full of antioxidants. That means they’re amazing for supporting your immune system, hormone production, energy levels, and brain health.

Clams and oysters are especially great if you struggle with anemia (or are at higher risk because you’re pregnant, postpartum, and/or breastfeeding). Why? While most people think anemia is an iron deficiency, it can also be a B12 or other deficiency. It takes a lot of micronutrients to build healthy red blood cells, and bivalves certainly go a long way to help!

Can vegetarians and vegans eat this seafood chowder with just clams and oysters (no shrimp)?

It depends – some consider bivalves like clams and oysters appropriate for a vegetarian or vegan diet because they lack a central nervous system. Without one, it is very unlikely that they experience pain. As such, if you are vegetarian/vegan for animal rights reasons, you may find them an acceptable part of your diet. However, I am not vegetarian or vegan and cannot make that choice for you.

That being said, I highly encourage you to carefully consider including bivalves as part of a well-balanced diet. Since clams and oysters are rich sources of many nutrients often lacking in a vegetarian/vegan diet, you should especially consider eating them if you are pregnant, postpartum, or breastfeeding.

And if you’re not vegetarian or vegan, you should definitely eat more bivalves!

Do I need to include shrimp, clam, or oysters in this seafood chowder?

Clams are a non-negotiable (we need the clam juice for that classic flavor), but oysters and shrimp are not essential.

I like to add shrimp for the extra protein and for the flavor. If you have an allergy to shrimp, don’t have it on hand, or just don’t like it, this seafood chowder will still be delicious without it.

Same goes with the oysters. They’re an amazing source of nutrients, but won’t make or break the flavor of the chowder if you choose to omit them. If you don’t think you’ll like them, I recommend you try adding them once – I’m not a huge fan of oysters, but they’re pretty subtle in this chowder. Sometimes I even forget they’re in there. Think of it as “hidden oyster!”

Does this seafood chowder make good leftovers?

Yes, as with most soups, leftover seafood chowder is delicious and keep well for about 3-4 days in the fridge.

However, because of the cream, I would not recommend freezing this one. Instead, if you want to prep it as a freezer meal, chop up and all the vegetables (blanch the potatoes before you freeze them) along with appropriate portions of broth, put the spices in a labeled bag, and keep the canned goods and arrowroot powder stocked in your pantry (and shrimp in your freezer). Now all you need to do is throw the ingredients in the pot in the right order!

Ingredients

• 2 tbsp butter – or other healthy fat (tallow, olive oil, avocado oil, etc.)
• 1 onion, diced
• 2 stalks celery, diced
• 3 carrots, peeled and diced
• 1 bell pepper, diced
• 1 lb potatoes, peeled and diced
• 1 tsp thyme
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 bay leaf
• 2 cups chicken bone broth, divided – at room temperature
• 1/4 cup arrowroot powder – cornstarch will work too
• 1 cup heavy cream
• 12 oz peeled shrimp – frozen or thawed, either way will work!
• 1 8oz can oysters, drained and roughly chopped
• 3 6.5oz cans chopped clams with juices – do not drain the clams!!!
• 1 tsp apple cider vinegar

Directions

Step 1: Melt butter in a large stockpot over medium heat. Sauté the diced onion until it begins to soften.

Step 2: Add the celery, carrots, bell pepper, potatoes, thyme, paprika, garlic powder, salt, and pepper to the stockpot. Sauté 5 minutes, stirring regularly.

Step 3: Reserve 1/2 cup of chicken bone broth, then add the remaining broth and the bay leaf to the stockpot. Simmer until potatoes are fork tender, about 10 minutes.

Step 4: Whisk the arrowroot powder into the remaining 1/2 cup of broth until no lumps remain. Add it to the pot, along with the heavy cream. Return to a simmer over medium heat, stirring constantly until the soup begins to thicken.

Step 5: Add the shrimp and simmer until cooked through (or warmed through if using pre-cooked shrimp).

Step 6: Add the chopped oysters, clams with their juices, and apple cider vinegar to the pot. Stir to combine.

Step 7: Adjust seasonings to taste and serve. Delicious on its own or with a slice of crusty sourdough bread!

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Nutrition Facts

Amount Per Serving
Calories: 412 kcal
Fat: 21g
Total Carbohydrates: 22g
Fiber: 4g
Protein: 32g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.