Description
This recipe mimics the famous New England clam chowder from Red Lobster.
Ingredients
Scale
- 2 cans of chopped clams, drained
- 1 cup of diced potatoes
- 1 cup of diced onions
- 1 cup of diced celery
- 4 cups of clam juice
- 1 cup of heavy cream
- 4 tablespoons of butter
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- 1 teaspoon of thyme
- 1 bay leaf
Instructions
- In a large pot, melt butter over medium heat.
- Add onions, celery, and potatoes. Cook until softened.
- Sprinkle flour over vegetables and stir to combine.
- Add clam juice gradually while stirring to avoid lumps.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add clams, heavy cream, thyme, bay leaf, salt, and pepper.
- Simmer for another 10 minutes, stirring occasionally.
- Remove bay leaf before serving.
Notes
- Serve with oyster crackers or fresh bread.
- Adjust seasoning according to taste.
- Can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: red lobster new england clam chowder recipe