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 to enjoy whenever you have a craving.
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.
Here is what you need to make the chowder:
- Russet potatoes
- Green onion
- Canned minced clams
- Half and half
- Whole milk
- Clam juice
- Parsley for garnish
How to Make Red Lobster Clam Chowder
- Peel and cut potatoes into bite-sized cubes.
- Boil potatoes until tender. Drain and set aside.
- Melt butter in a 2-quart saucepan over medium heat.
- Add diced green onions and cook over medium-low heat until onions a slightly clear.
- Add flour and stir briskly. The mixture will start to thicken.
- Add half and half slowly while stirring briskly.
- Add all remaining ingredients except parsley and stir to combine.
- Bring mixture to a slow boil. Allow chowder to simmer for 15 minutes.
- Serve garnished with chopped fresh parsley if desired.
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.
More Red Lobster Copycat Recipes
- Shrimp Linguini Alfredo
- Recipe for Tartar Sauce
- Loaded Seafood Nachos
- Red Lobster Garlic Shrimp Scampi
- Baked Bacon Wrapped Scallops Recipe
- Crab Meat Fettuccine Alfredo
- Spicy Shrimp Red Lobster
- Cajun Spice Mix
- How to Make Coconut Shrimp Sauce
- Recipe for Red Lobster Biscuits
Best Seafood Soup Recipes
Be sure to take a look at my restaurant seafood dishes and famous restaurant soup 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.
I made this chowder after many other recipes failed me. I added 1/3 cup of celery and bacon fat from four slices of bacon. I used simply potatoes that are in the refrigerator section at the store. Cooked the potatoes covered in water in the microwave for 10 minutes until tender. Quick and easy and so delicious! I can’t wait to make it again for my friends. The perfect clam chowder! Thank you.
So VERY good! But this does not serve 8. It serves more like 4 or 5 if you are eating this as a main meal.
So glad you enjoyed it!
The best and easiest Clam Chowder ever! Tastes just like Red Lobster Clam Chowder!! We absolutely love it! ❤️
Doctor Grandma Jeannie
I’m trying to leave a 5 star review, but am being blocked as “Spam / malicious”! Why?
I don’t know why, perhaps your IP address had been flagged in the past.
This was really good. I added some white pepper and a stalk of celery diced and sauteed in bacon fat.
Can you use diced frozen potatoes?
Yes, I think they would work fine.
An this be frozen for another time? My mom is the only one that is not allergic to seafood. Thanks I’m advance
Yes, you could freeze this for up to 3 months in an air tight container.
There is good and then there is this! Super easy to make and spot on in taste and texture. Thank you for bringing Red Lobster to my kitchen!
It was absolutely wonderful! Both my Mom and I gave it a 10!
I am glad you liked it!
My new favorite soup. I didn’t know you could make this at home.
That is so tasty! Thank you so much for sharing!
Definitely try this! It looks so yummy!
Mommy Loves to Cook!
Outstanding!! I used less clams than it called for because I like the flavor more than the texture, but made sure to add extra clam juice (1/3 cup per omitted can of clams). This was OUTSTANDING!! Thank you for sharing this recipe!
This is The best! LOVE LOVE LOVE it!!!
I’ve been trying to make a good clam chowder for 49 years, but it always falls short of perfection. I found this recipe and tried it during Corvid 19 stay-at-home. I did need to make a masked trip to my local grocery store for the bottle of clam juice and minced clams. It was worth it! This tastes fantastic! It’s so like the really good clam chowders we sampled on the Oregon coast. Highly recommend that you follow the instructions as to the right kind of clams (minced) and the green onion and parsley for garnish. Each of these ingredients make that subtle coastal taste.
Made tonight, it was very good, I used 1/2 of a medium size sweet onion, added 3/4 cup of diced celery, and used two cans of Chicken of the Sea Baby Clams. I sautéed the celery with the onion with just a tablespoon of the called for 1/2 cup of butter. Then added the rest of ingredients as suggested.
I am glad you liked it.
I just added a little pepper and friends raved about it.
Turned out good I tweaked it with some pepper and a teaspoon of old bay and my wife loved it