Enjoying tasty clam chowder that tastes so close to the Red Lobster’s version isn’t difficult. You can make our copycat recipe at home.
Red Lobster Clam Chowder
Perhaps you want to recreate a bowl of Red Lobster clam chowder. It is easier than you might think to recreate this classic soup. This Red Lobster menu item has been part of their menu for so long, no one can remember going to the Red Lobster and this wasn’t available.
I know you can recreate this soup and make it taste just like it does in the restaurant. Going out to dinner sometimes just isn’t in the cards. It may not be in the budget, it may be too far away, or you may have a family that can’t make up their mind to where they want to go. If you have a favorite dish at a restaurant, you can still recreate it at home.
This gluten-free soup is so simple to make. Fresh potatoes, clams, a bottle of clam juice, and half-half make up most of the ingredients that you will need to recreate this recipe. I know you will be amazed at how great this soup tastes, and best of all it doesn’t take long to make at all.
If you love the Red Lobster Clam Chowder, be sure to try one of these Red Lobster Copycat recipes.Red Lobster Shrimp Pasta
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Red Lobster Clam Chowder
You can make Red Lobster Clam Chowder at home with this copycat recipe.
- 2 cups Russet potatoes (peeled and cubed into 1/2" X 1/2" pieces)
- 1/2 cup butter
- 2 tablespoon diced green onion the white part only
- 1/4 cup all purpose flour
- 2 cans (6.5 ounce) minced clams (reserve juice)
- 1 teaspoon salt (or to taste)
- 16 ounces half and half
- 1/2 cup whole milk
- 1/3 cup bottled clam juice
- fresh parsley (minced for garnish)
Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter.
Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. The mixture will start to thicken. Add half and half a little at a time while stirring briskly. The mixture will be creamy and will look like thick cream. Place salt, clams, and juice from cans, potatoes, bottled clam juice and milk with the mixture.
On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently. Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.