Red Lobster Clam Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions and celery, and cook until softened.
• STEP 2.Add flour and stir well to create a roux. Cook for a few minutes to remove the raw flour taste.
• STEP 3.Slowly whisk in the clam juice and chicken broth. Add potatoes and bring to a simmer.
• STEP 4.Add clams and simmer until they open. Discard any clams that do not open.
• STEP 5.Stir in heavy cream and season with salt, pepper, and thyme. Cook for a few more minutes.
• STEP 6.Serve hot with crusty bread or oyster crackers. Enjoy!

Cooking Tips

• Make sure to scrub the clams thoroughly before cooking to remove any sand or grit.
• If you prefer a thicker chowder, you can add more flour to the roux.
• For a lighter version, you can use half-and-half instead of heavy cream.
• Garnish with fresh parsley or chives for added flavor and presentation.

Storage and Serving

• Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water or broth to thin it out if needed.
• Serve the chowder in bread bowls for a fun and delicious presentation.
• Pair it with a side salad or crusty bread for a complete meal.