Red Lobster Clam Chowder
User Reviews
5
Red Lobster Clam Chowder
Description
Red Lobster Clam Chowder combines peeled and cubed russet potatoes with minced clams to form a smooth, creamy soup base. Butter and diced white parts of green onion are sautéed before flour is added to create a roux, which thickens the chowder when gradually blended with half and half. The clam juices and milk enrich the broth, while salt seasons the mixture. Simmering gently develops a rich aroma and melded flavors without boiling over. The potatoes provide tender bites contrasting the velvety liquid.
The chowder’s texture is creamy yet substantial from the potato pieces and clams. The simmering method helps balance the dairy and clam flavors, while maintaining a gentle body that is neither too thick nor too thin. The use of canned clams and their juices contributes a focused clam essence without overpowering the dish.
This chowder can be served with hard rolls and butter, making it a warming meal suitable for colder days or a cozy gathering. It stands well on its own as a starter or light main course and can be garnished with fresh parsley for brightness and color.
Ingredients
- 2 cups russet potato peeled and cubed into 1/2" X 1/2" pieces
- 1/2 cup butter
- 2 tablespoon green onion the white part only, diced
- 1/4 cup all-purpose flour
- 2 cans clams minced, 6.5 ounce, reserve juice
- 1 teaspoon salt or to taste
- 16 ounces half and half
- 1/2 cup milk whole
- 1/3 cup clam juice bottled
- fresh parsley (minced for garnish)
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 55mg | 18% |
| Sodium | 490mg | 20% |
| Potassium | 256mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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