When you live in a lobster fishing cove, you eat a lot of this.
This part of the coast fishes both lobster and scallop, so here’s a recipe that uses both.
Of course, anytime you have a seafood feast, you can repurpose your leftovers as chowder.
A lot of chowder recipes call for potato, which is easily left out and I certainly don’t miss it when I’m watching the carbs.
(Those doing dairy-free can substitute almond milk. I do not recommend adding thickeners, but you can (1/4 tsp of xanathan gum, for example) if you prefer a slightly thicker texture. The bacon grease and adds wonderful fat and flavour – no need to add coconut oil.)