Make Red Lobster Clam Chowder at home with this easy recipe it tastes so close to the Red Lobster’s version. You can make our copycat recipe at home.
Make Red Lobster Clam Chowder at home
Enjoying a bowl of clam chowder is an ideal way to warm both your body and soul after a hard, cold day outdoors. This recipe for New England clam chowder is as good as any chowder stand and far surpasses the premade soup available at your local supermarket. This straightforward recipe is easy to make and you can get it on the table in less than 30 minutes.
Don’t Be Afraid of Using Canned Clams
This recipe calls for canned clams, but don’t let that scare you off. While fresh clams are best for many clam dishes, canned clams are an excellent option for chowder. Canned clams are packed at the height of freshness, and are available all year. Unless you live in the Northeast, you will be hard-pressed to find high-quality fresh clams locally without spending a fortune!
There is a wide variety of canned clams available at the store, but not all of them are the same. For the best tasting New England clam chowder, purchase pre-minced clams in juice from a quality brand such as Doxsee. Avoid buying whole clams because they won’t have as much flavor or baby clams since they tend to be overly gritty. Remember to save the juice from the clams to add back into the chowder.
Potatoes Make the Chowder
Besides decent clams, a good chowder needs great potatoes. The variety of potatoes you use for your chowder makes a considerable difference in its taste and consistency. The clam chowder recipe below calls for Russet potatoes. There are several types of Russet potatoes, so feel free to use any kind of Russet potato you can find in the store.
There are good reasons why you should opt for Russet potatoes. Russets are hardy enough to hold their shape in a chowder without becoming gummy. This can be a problem when using Red Bliss or other waxy potatoes. In addition to their sturdiness, Russets also have a large amount of potato starch for additional thickening power. If you can’t find potatoes labeled as Russet in your local grocery store, look for Burbank or Norkotah, two of the more popular potato cultivars of the Russet variety.
Additional Cooking Tips for New England Clam Chowder
- Avoid lumps by vigorously whisking and sprinkling the flour slowly into the pot by hand. Make sure the heat is set to low and cook gently while continuously stirring until you start to notice the odor of cooked flour.
- Don’t over reduce your clam chowder. Remember that as it cools to serving temperature, the chowder will thicken noticeably. You are looking for a consistency that will just evenly coat the back of a spoon.
If you love the Red Lobster Clam Chowder, be sure to try one of these Red Lobster Copycat recipes.
Red Lobster Clam Chowder
- 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.