Red Lobster New England Clam Chowder
By Todd Wilbur
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 of the Red Lobster clam chowder recipe.
This recipe is available in
- 2 1/2 cups water
- 3 6.5-ounce cans minced clams (plus liquid)
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.