There are many different types of clam chowder recipes. Most recipes call for boiling the clams in water and adding other ingredients to make a tasty soup. However, there’s a better way to make fantastic clam chowder, called the “Red Lobster Clam Chowder”. This Red Lobster Clam Chowder Recipe is so simple and delicious.
Red Lobster Clam Chowder is one of the most popular dishes you can make. The light taste is balanced by the rich and creamy broth. If you are unable to find clams, you can use prawns or chicken instead. If you have time, you can make this dish in advance as it will keep well in the refrigerator for up to 2 days.
Red Lobster Clam Chowder is a traditional dish that consists of clams, potatoes, onions, celery, and milk. It’s a thick soup that is often served with oyster crackers. As a seafood lover, I enjoy all kinds of seafood, from shrimp to scallops, to lobster. But being a seafood lover is not the only reason why people love clam chowder. If you’re like me and you love seafood, but you also have a serious pickle-head problem, then there’s something you should know about clam chowder.
Red Lobster Clam Chowder Recipe is the most popular and simplest recipe in North America. It is usually eaten warm with rice or noodles. For some, it might be served as an appetizer with a salad instead. There are so many great ways to make this fabulous soup, but the one most often recommended is to prep the clams first. This will not only save you a lot of time and effort, but it will also ensure that you’re consuming a high-quality product. The best part of this recipe is that you can change the flavor with the seasonings and spices.
How to make Red Lobster Clam Chowder
Clam chowder is one of my favorite side dishes that I have discovered at restaurants across the United States and Canada. It’s not difficult to make good clam chowder, but it’s not as simple as it may seem. I want to share with you a recipe that I’ve found that can help you make a good Red Lobster Clam Chowder.
Ingredients
- Russet potatoes, 2 cups (peeled and cubed into 1/2″ X 1/2″ pieces)
- Butter, 1/2 cup
- Diced green onion (white part only), 2 tablespoon
- All-purpose flour, 1/4 cup
- Minced clams (reserve juice), 2 cans (6.5 ounces)
- Salt (or to taste), 1 teaspoon
- Half and Half, 16 ounces
- Whole milk, 1/2 cup
- Clam juice (bottled), 1/3 cup
- Fresh parsley (minced) for garnish
Instructions
Step 1
Cover potatoes with water in a saucepan and cook on medium heat until tender. Strain potatoes and set them aside. Melt butter over medium heat in a 2-quart saucepan.
Step 2
Cook onions until they are slightly clear in color. Stir flour into butter quickly. The mixture will begin to thicken.
Step 3
While stirring quickly, add half and half a little at a time. The mixture will look thick and creamy. Add salt, clam juice, potatoes, clam juice from canned products, and milk to the mixture.
Step 4
Bring chowder to a slow boil over medium heat. Turn down the temperature and simmer the chowder for 15 minutes, stirring frequently.
Step 5
Warm your tummy and your soul with chowder, hard rolls, fresh whipped butter, and a warm fire.
Step 6
Enjoy your meal!
In Closing
If you are looking for a delicious way to enjoy seafood, you will love this Red Lobster Clam Chowder recipe. This easy-to-make soup is delicious and is a great meal idea for anyone looking for a tasty meal. The dish combines the best of seafood flavors with a creamy, hearty soup that is sure to please. This is a great recipe to make if you want to impress your family and friends with a delicious meal. We hope you enjoyed our Red Lobster Clam Chowder Recipe. If you have any questions about Red Lobster Clam Chowder Recipe, we would love to hear from you. You can leave a comment below or contact us at any time.
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Red Lobster Clam Chowder Recipe
Ingredients
- 2 cups Russet potatoes (peeled and cubed into 1/2" X 1/2" pieces)
- ½ cup Butter
- 2 tablespoon Diced green onion (white part only)
- ¼ cup All-purpose flour
- 2 cans (6.5 ounces) Minced clams (reserve juice)
- 1 teaspoon Salt (or to taste)
- 16 ounces Half and Half
- ½ cup Whole milk
- ⅓ cup Clam juice (bottled)
- Fresh parsley (minced) for garnish
Instructions
- Cover potatoes with water in a saucepan and cook on medium heat until tender. Strain potatoes and set them aside. Melt butter over medium heat in a 2-quart saucepan.
- Cook onions until they are slightly clear in color. Stir flour into butter quickly. The mixture will begin to thicken.
- While stirring quickly, add half and half a little at a time. The mixture will look thick and creamy. Add salt, clam juice, potatoes, clam juice from canned products, and milk to the mixture.
- Bring chowder to a slow boil over medium heat. Turn down the temperature and simmer the chowder for 15 minutes, stirring frequently.
- Warm your tummy and your soul with chowder, hard rolls, fresh whipped butter, and a warm fire.
- Enjoy your meal!
