Red Lobster Clam Chowder Recipe
Red Lobster Clam Chowder Recipe is the most popular and simplest recipe in North America. It is usually eaten warm with rice or noodles. For some, it might be served as an appetizer with a salad instead.
Ingredients
- 2 cups Russet potatoes (peeled and cubed into 1/2" X 1/2" pieces)
- ½ cup Butter
- 2 tablespoon Diced green onion (white part only)
- ¼ cup All-purpose flour
- 2 cans (6.5 ounces) Minced clams (reserve juice)
- 1 teaspoon Salt (or to taste)
- 16 ounces Half and Half
- ½ cup Whole milk
- ⅓ cup Clam juice (bottled)
- Fresh parsley (minced) for garnish
Instructions
- Cover potatoes with water in a saucepan and cook on medium heat until tender. Strain potatoes and set them aside. Melt butter over medium heat in a 2-quart saucepan.
- Cook onions until they are slightly clear in color. Stir flour into butter quickly. The mixture will begin to thicken.
- While stirring quickly, add half and half a little at a time. The mixture will look thick and creamy. Add salt, clam juice, potatoes, clam juice from canned products, and milk to the mixture.
- Bring chowder to a slow boil over medium heat. Turn down the temperature and simmer the chowder for 15 minutes, stirring frequently.
- Warm your tummy and your soul with chowder, hard rolls, fresh whipped butter, and a warm fire.
- Enjoy your meal!
Nutrition
Calories: 238kcal
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