Copycat Red Lobster New England Clam Chowder

Name: Copycat Red Lobster New England Clam Chowder (Standard)
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp Butter; 1 Yellow Onion-diced; 2 Celery stalks-diced; 2 Russet Potatoes-peeled and diced; 4 cups Clam Juice; 2 cups Heavy Cream; 1 cup Whole Milk; 2 cans Chopped Clams-with juice; 1/2 lb Cod fillets-cut into 1/2 inch pieces; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1/4 tsp Cayenne Pepper; 2 tbsp All-Purpose Flour

⏱1h

👥6 servings

🔥350 cal

Easy

🍽️American

A classic, creamy New England Clam Chowder made easy for the home cook. This recipe aims to replicate the beloved Red Lobster version with readily available ingredients.

4 tbsp Butter

1 Yellow Onion-diced

2 Celery stalks-diced

2 Russet Potatoes-peeled and diced

4 cups Clam Juice

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥6 servings

🔥350 cal

Easy

🍽️American

A classic, creamy New England Clam Chowder made easy for the home cook. This recipe aims to replicate the beloved Red Lobster version with readily available ingredients.

#chowder #clam #seafood #comfort food

Instructions

In a large pot or Dutch oven, melt all Base ingredients in Butter over medium heat until softened, about 8-10 minutes.
Stir in Flour and cook for 1 minute.
Gradually whisk in Clam Juice, ensuring no lumps form.
Add Potatoes and Thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in Heavy Cream and Milk. Heat through, but do not boil.
Gently fold in Chopped Clams (with juice) and Cod. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Salt, Pepper, and Cayenne Pepper to taste. Serve hot.

Ingredients

4 tbsp 60 mL Butter
1 1 medium Yellow Onion-diced
2 2 medium Celery stalks-diced
2 2 medium Russet Potatoes-peeled and diced
4 cups 950 mL Clam Juice
2 cups 475 mL Heavy Cream
1 cup 240 mL Whole Milk
2 cans 540 g Chopped Clams-with juice
1/2 lb 225 g Cod fillets-cut into 1/2 inch pieces
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Black Pepper
1/4 tsp 1.25 mL Cayenne Pepper
Salt to taste
2 tbsp 15 g All-Purpose Flour

Equipment

Large pot or Dutch oven
Whisk
Cutting board
Knife

Instructions

In a large pot or Dutch oven, melt all Base ingredients in Butter over medium heat until softened, about 8-10 minutes.
Stir in Flour and cook for 1 minute.
Gradually whisk in Clam Juice, ensuring no lumps form.
Add Potatoes and Thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in Heavy Cream and Milk. Heat through, but do not boil.
Gently fold in Chopped Clams (with juice) and Cod. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Salt, Pepper, and Cayenne Pepper to taste. Serve hot.

Nutrition per serving

Calories 350

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0 reviews

Copycat Red Lobster New England Clam Chowder

Copycat Red Lobster New England Clam Chowder

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