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Red Lobster New England Clam Chowder
Red Lobster New England Clam Chowder

Red Lobster New England Clam Chowder

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 1/2 cups water
3 cans (6.5 oz. each) minced clams, plus liquid
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 cup heavy cream
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Let's Make It
1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. Remove and discard bay leaf.
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