New England Clam Chowder Red Lobster

By mariannefeldman

Recipe Type: Soup
Calories: 230
Cook Time: 25 minutes
Recipe Rating: 4.0 (2 reviews)
Considered one of Red Lobster's signature items, this dish has been screaming to be cloned for years now. The
tiny screams, which sound like hundreds of little clams being plucked from their shells, could no longer be ignored.
What's great about this clone recipe is that we don't have to do any of the plucking ourselves. Rather than going
through the tedious (and expensive) task of steaming fresh clams and dicing up all the good parts, we can use the
more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step

Ingredients

• 2 1/2 cups water
• 3 6.5­ounce cans minced clams (plus liquid)
• 1/2 cup all­purpose flour
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• dash thyme
• 2 white or red potatoes, peeled and diced
• (not russet or yellow potatoes)
• 1 cup heavy cream

Preparation

Step 1

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.
Makes 5 servings.
Tidbits: Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you
choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on
the bland side