FBD

Red Lobster's Clam Chowder

Copycat Red Lobster New England-style clam chowder with leeks, potatoes, thyme, and heavy cream — rich and comforting.

AmericanSeafoodIntermediate35 minBy Northstar

Ingredients

Servings
6
  • 2 tbsp butter
  • 1 cup onion, diced
  • 0.5 cup celery, diced
  • 0.5 cup leeks, diced
  • 0.3 tsp garlic, chopped
  • 2 tbsp flour
  • 1 quart milk
  • 1 cup clam juice
  • 1 cup clams
  • 1 cup potatoes, diced
  • 1 tsp dry thyme
  • 0.5 cup heavy cream

Instructions

  1. 1

    In a soup pot, melt butter over medium heat. Add onion, celery, leeks, and garlic. Sauté 3 minutes, stirring often.

  2. 2

    Remove from heat and add flour, mixing well.

  3. 3

    Add milk and whisk vigorously.

  4. 4

    Drain clams and add clam juice to soup. Slowly bring to a boil, stirring often. Reduce heat to a simmer.

  5. 5

    Add potatoes, salt, white pepper, and thyme. Simmer 10 minutes.

  6. 6

    Add clams and simmer 5–8 minutes. Finish with heavy cream; adjust seasoning. Serve hot.

Tags

soupcopycatseafoodchowderclamnew englandamerican