Copycat Red Lobster New England Clam Chowder

Name: Copycat Red Lobster New England Clam Chowder (Upgraded)
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp Butter; 1 Yellow Onion-diced; 2 Celery stalks-diced; 2 Yukon Gold Potatoes-peeled and diced; 2 slices Bacon-diced; 4 cups Clam Juice; 1 1/2 cups Heavy Cream; 1/2 cup Whole Milk; 1/4 cup Dry Sherry; 2 cans Chopped Clams-with juice; 3/4 lb Haddock fillets-cut into 1/2 inch pieces; 1 tsp Dried Thyme; 1/2 tsp White Pepper; 1/4 tsp Cayenne Pepper; 1 bay leaf Bay Leaf; 2 tbsp All-Purpose Flour

⏱1h 15m

👥6 servings

🔥400 cal

Medium

🍽️American

A refined version of the classic New England Clam Chowder, featuring a richer base and more nuanced flavors. This recipe builds upon the original with a few key improvements.

6 tbsp Butter

1 Yellow Onion-diced

2 Celery stalks-diced

2 Yukon Gold Potatoes-peeled and diced

2 slices Bacon-diced

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6 servings

🔥400 cal

Medium

🍽️American

A refined version of the classic New England Clam Chowder, featuring a richer base and more nuanced flavors. This recipe builds upon the original with a few key improvements.

#chowder #clam #seafood #comfort food #bacon

Instructions

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 Juice 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 (with juice) and Haddock. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Salt, White Pepper, and Cayenne Pepper to taste. Garnish with crumbled Bacon. Serve hot.

Ingredients

6 tbsp 90 mL Butter
1 1 medium Yellow Onion-diced
2 2 medium Celery stalks-diced
2 2 medium Yukon Gold Potatoes-peeled and diced
2 slices 2 slices Bacon-diced
4 cups 950 mL Clam Juice
1 1/2 cups 360 mL Heavy Cream
1/2 cup 120 mL Whole Milk
1/4 cup 60 mL Dry Sherry
2 cans 540 g Chopped Clams-with juice
3/4 lb 340 g Haddock fillets-cut into 1/2 inch pieces
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Cayenne Pepper
Salt to taste
1 bay leaf 1 bay leaf Bay Leaf
2 tbsp 15 g All-Purpose Flour

Equipment

Large pot or Dutch oven
Whisk
Cutting board
Knife

Instructions

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 Juice 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 (with juice) and Haddock. Cook for 5-7 minutes, or until fish is cooked through and clams are heated.
Season with Salt, White Pepper, and Cayenne Pepper to taste. Garnish with crumbled Bacon. Serve hot.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Copycat Red Lobster New England Clam Chowder

Copycat Red Lobster New England Clam Chowder

Ratings & Reviews

Comments

You May Also Like