30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Red Lobster New England Clam Chowder
Copycat Red Lobster New England Clam Chowder
Copycat Red Lobster New England Clam Chowder
⏱1h 30m
👥6 servings
🔥450 cal
Hard
🍽️American
An exquisite rendition of New England Clam Chowder, crafted with the finest ingredients and techniques. This recipe elevates the classic to a gourmet experience.
8 tbspUnsalted European-Style Butter
1Yellow Onion-finely diced
2Celery stalks-finely diced
2Yukon Gold Potatoes-peeled and diced into 1/ inch cubes
An exquisite rendition of New England Clam Chowder, crafted with the finest ingredients and techniques. This recipe elevates the classic to a gourmet experience.
Steam Clams with 1/4 cup water until they open. Strain the clam liquor through a fine-mesh sieve lined with cheesecloth and reserve. Discard any clams that do not open. Remove clams from shells and roughly chop.
Cook Bacon in a large pot or Dutch oven until crispy. Remove bacon and set aside, reserving 2 tbsp of bacon fat. Discard remaining fat.
Melt Butter and reserved bacon fat in the pot. Add Onion and Celery and cook until softened, about 8-10 minutes.
Stir in Flour and cook for 1 minute.
Gradually whisk in Clam Stock and Sherry, ensuring no lumps form. Add Bay Leaf.
Add Potatoes and Thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Remove Bay Leaf. Stir in Heavy Cream and Milk. Heat through, but do not boil.
Gently fold in chopped Clams and Cod. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Sea Salt, White Pepper, and Cayenne Pepper to taste. Garnish with crumbled Bacon and Fresh Parsley. Serve hot.
Ingredients
6
8 tbsp120 mLUnsalted European-Style Butter
11 mediumYellow Onion-finely diced
22 mediumCelery stalks-finely diced
22 mediumYukon Gold Potatoes-peeled and diced into 1/ inch cubes
4 slices4 slicesApplewood Smoked Bacon-diced
4 cups950 mLHomemade Clam Stock
1 1/2 cups360 mLHeavy Cream
1/2 cup120 mLWhole Milk
1/4 cup60 mLDry Sherry
2 lbs900 gFresh Littleneck Clams-scrubbed
1 lb450 gCod or Haddock fillets-cut into 1/2 inch pieces
1 tsp5 mLFresh Thyme leaves
1/2 tsp2.5 mLWhite Pepper-freshly ground
1/4 tsp1.25 mLCayenne Pepper
Saltto tasteSea
1 bay leaf1 bay leafBay Leaf
2 tbsp15 gAll-Purpose Flour
Fresh Parsley-choppedto taste
Equipment
Large pot or Dutch oven
Whisk
Fine-mesh sieve
Cheesecloth
Steamer pot
Instructions
Steam Clams with 1/4 cup water until they open. Strain the clam liquor through a fine-mesh sieve lined with cheesecloth and reserve. Discard any clams that do not open. Remove clams from shells and roughly chop.
Cook Bacon in a large pot or Dutch oven until crispy. Remove bacon and set aside, reserving 2 tbsp of bacon fat. Discard remaining fat.
Melt Butter and reserved bacon fat in the pot. Add Onion and Celery and cook until softened, about 8-10 minutes.
Stir in Flour and cook for 1 minute.
Gradually whisk in Clam Stock and Sherry, ensuring no lumps form. Add Bay Leaf.
Add Potatoes and Thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Remove Bay Leaf. Stir in Heavy Cream and Milk. Heat through, but do not boil.
Gently fold in chopped Clams and Cod. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Sea Salt, White Pepper, and Cayenne Pepper to taste. Garnish with crumbled Bacon and Fresh Parsley. Serve hot.
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