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Red Lobster New England Clam Chowder copycat recipe by Todd Wilbur
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Red Lobster New England Clam Chowder


Score: 5.00. Votes: 1
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Rather than going through the tedious (and more expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.

Click here to see if I've cloned more of your favorites from Red Lobster.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 1/2 cups water
  • 3 6.5-ounce cans minced clams (plus liquid)
  • 1/2 cup all-purpose flour
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • Pinch thyme
  • 2 white or red potatoes, peeled and diced
  • (not russet or yellow potatoes)
  • 1 cup heavy cream
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in the flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.

      2. When the water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.

      3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.  

      4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt.

      Makes 5 servings.

      Tidbits: Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find your soup on the bland side.

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Score: 5.00. Votes: 1
Rating of votes (1)
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Glenn
Jul 18, 2005, 22:00

Pretty easy to make and very tasty.

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