Welcome, my fellow culinary explorers! Today, I want to introduce you to a recipe that will take your taste buds on a journey they’ll never forget – Red Lobster Clam Chowder Recipe. This traditional New England clam chowder is one of the most popular items from the Red Lobster menu.
As a food lover and a connoisseur of chowders, I can assure you that this recipe will blow your mind. The aroma of butter, garlic, celery, potatoes, and clams simmering in a creamy broth seasoned with dried thyme and white pepper will tantalize your senses.
Whether you are planning a cozy dinner with friends or just craving some comfort food for lunch, this clam chowder is perfect for any occasion. Not only is it easy to make, but it’s also hearty and filling enough to satisfy even the hungriest appetite.
So why settle for an average seafood chowder when you can recreate the famous Red Lobster Clam Chowder at home? Let’s dive into the recipe and explore what makes it so special.
Why You’ll Love This Recipe
If you are a fan of seafood and chowders, then you are in for a treat with this Red Lobster Clam Chowder Recipe. Why settle for an average bowl of chowder when you can indulge in the luxurious taste of lobster clam chowder right at home? Delight your palate with the perfect balance of creamy broth, tender potatoes, and juicy clams that melt in your mouth.
But wait, there’s more. This recipe is so versatile, you can adapt it to your liking by adding your favorite seafood or vegetables. The aroma of the soup wafts through your kitchen as you prepare it, making it even more appetizing. And with easy-to-follow steps, this recipe is perfect for both novice and experienced cooks that are looking to impress their guests with a delicious bowl of chowder.
Not convinced yet? Consider its affordability. The ingredients are easily accessible and won’t break the bank. Plus, it can serve many people at once which makes it an ideal option for hosting friends and family dinners. And it’s not just a main course; you can also enjoy it as an appetizer or light lunch.
Overall, this copycat recipe from Red Lobster is worth trying out to satisfy your cravings without leaving your house. It’ll leave your taste buds begging for more!
Before starting to cook, it’s essential to have everything we need. The Red Lobster Clam Chowder Recipe requires quite a few ingredients, but don’t worry, most of them are probably already in your kitchen. Here is what you need:
- 2 cups heavy cream
- 1/2 tsp dried thyme
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 large russet potatoes, peeled and cubed (about 1/2 inch pieces)
- 1/2 cup flour
- 4 cups clam juice
- 1 cup milk powder
- 1/2 cup butter (1 stick)
- 2 stalks celery, diced
- 1 leek, diced (white part only)
- 3 cloves garlic, minced
- 1/4 cup diced green onion (white part only)
Note that for this recipe, you can use fresh clams or canned ones; it’s up to you!
The Recipe How-To
Now that we have talked about the ingredients, let’s dive into the cooking process. With this Red Lobster Clam Chowder recipe, you’re only a few steps away from indulging in a warm and comforting bowl of delicious soup. Follow these instructions to make your own clam chowder dish at home:
Step 1: Preparing the Vegetables
First, you need to get your vegetables ready. Start by peeling and cubing 2 cups of russet potatoes into small pieces of about 1/2 inch size. Finely dice 1/2 cup onion, 1/2 cup celery, and 1/4 cup white part of green onion.
Step 2: Cooking in the Soup Pot
In a soup pot, melt 1/2 cup butter over medium heat. Once melted, add the diced vegetables you have just prepared in step 1 and sauté for about 3 minutes while mixing often.
Step 3: Adding More Ingredients
Now it’s time to add more ingredients to the pot! Add in 1 tsp dried thyme, 1 tsp garlic, and 4 cups of clam juice. Mix all the ingredients well and let them cook for another 5 minutes over medium heat.
Step 4: Making Roux
It’s time to make roux! Add in 1/2 cup all-purpose flour into the soup pot with other ingredients mentioned above. Mix everything until a paste is formed then slowly pour in 2 cups milk into the pot while constantly stirring until everything is well combined.
Step 5: Adding Potatoes and Clams
The next step is to add in your cubed potatoes that you prepared earlier in step 1 followed by two cans of chopped clams along with their juices. Again, mix everything well so that all the ingredients are combined thoroughly.
Step 6: Simmering and Final Touches
Bring everything about to a simmer at low heat and cover with lid. Keep it cooking for approximately 20-30 minutes or until the potatoes are tender enough. Then pour in 2 cups heavy cream into the pot and mix everything together one last time.
And there you have it! Your very own homemade Red Lobster Clam Chowder recipe is now ready to be served piping hot.
Substitutions and Variations
No matter how delicious a recipe is, it’s always exciting to try something new. Here are some variations and substitutions you can make to this Red Lobster Clam Chowder recipe to give it a twist of your own.
If you want to make the recipe lighter or have dietary restrictions, you can replace the heavy cream with whole milk or a plant-based milk like almond or coconut milk. You can also substitute the butter with vegetable oil or plant-based butter. Instead of using all-purpose flour, swap it for gluten-free flour or cornstarch.
For a vegetarian version of the recipe, simply omit the clams and use vegetable broth instead of clam juice. To amp up the flavor, add more herbs like fresh parsley, basil, or oregano.
If you’re feeling adventurous and want to take this chowder in a new direction, try adding some other seafood like shrimp, scallops, or crab instead of the clams. You can also throw in some smoky bacon or crispy pancetta for added texture and richness.
To make this dish spicier, add some red pepper flakes or cayenne pepper to taste. Alternatively, for a milder version of the recipe, cut back on the amount of white pepper that’s included.
Whichever variation you choose, this Red Lobster Clam Chowder is sure to satisfy your cravings for comfort food with its creamy texture and mouth-watering flavors!
Serving and Pairing
Once you’ve made your Red Lobster Clam Chowder, it’s time to enjoy it! This flavorful dish is perfect as a main meal or as an appetizer soup. I recommend serving it in a bread bowl for a fun and interactive dining experience. Plus, the taste of the creamy chowder soaked into the bread is a match made in heaven!
This chowder also pairs beautifully with a crusty baguette or oyster crackers for dipping. Don’t be afraid to add a bit of hot sauce or extra white pepper to give it an added kick. If you prefer wine, try pairing this dish with a Chardonnay or Pinot Grigio to complement the flavors without overpowering them.
Don’t have wine on hand? A cold beer, especially a light ale or lager, can make for an equally satisfying pairing. For those who don’t drink alcohol, pair this chowder with a tall glass of ice water or lemonade.
No matter how you choose to enjoy your Red Lobster Clam Chowder, the delicious flavors and creamy texture will be sure to leave you satisfied and craving more.
Make-Ahead, Storing and Reheating
Ah, the beauty of clam chowder – it simply gets better with time! Whether you’re preparing Red Lobster Clam Chowder for a big party or just making a batch to last you the week, there are a few tricks to optimize its flavor and texture as it sits in the fridge.
First off, the chowder can be made up to two days ahead of time. This is especially helpful if you’re cooking for a crowd and want to get a head start on things. Simply follow the recipe as normal, let the chowder cool down to room temperature and then transfer it into an airtight container. That’s it! Just pop it into the fridge and let time work its magic.
When reheating the Red Lobster Clam Chowder, I highly recommend doing so on the stove over low heat. This will prevent the cream from separating and keep the consistency smooth and velvety. It’s important to reheat it gently so that the flavors have time to meld together once again.
If you’d like, you can also freeze leftover chowder for reheating later on. Simply transfer it into an airtight container once it’s cooled down completely and freeze for up to three months.
Now, storing seafood dishes can be tricky sometimes, but as long as you practice proper food safety measures, your chowder should stay fresh in the fridge for up to five days.
So there you have it – a few simple steps to ensure that your Red Lobster Clam Chowder is just as delicious days later as it was on day one. Don’t be afraid to make a double batch next time – trust me, leftovers never tasted so good!
Tips for Perfect Results
When it comes to making the perfect Red Lobster Clam Chowder Recipe, it takes more than just following the recipe instructions. As a culinary explorer, I have made this recipe several times and discovered some crucial tips that guarantee a flawless chowder every time. Here are some tips to help you get the best results with your chowder:
-Tip #1: Don’t Overcook the Potatoes
One of the biggest mistakes people make when preparing this recipe is overcooking the potatoes. They become mushy and ruin the texture of the soup. That’s why it’s essential to peel the potatoes and cube them into small pieces before cooking them in the clam juice for about 15-20 minutes.
-Tip #2: Use Heavy Cream
Heavy cream is one ingredient that distinguishes this recipe from other chowder recipes out there. It gives the Red Lobster Clam Chowder a creamy, velvety texture and adds extra flavor. Make sure you add enough cream as required by the recipe.
-Tip #3: Mix Milk Powder and Flour
If you want your chowder to be rich and thick, then mix milk powder and flour together before adding to your chowder. This technique helps to thicken the soup without getting lumps or ruining its taste.
-Tip #4: Stick to the Recipe Measurements
When making this chowder, follow the measurements listed in the recipe carefully. Too much salt or thyme can significantly affect its overall taste.
-Tip #5: Sauté Veggies Properly
Sautéing celery, onions, leeks, and garlic adds flavor and depth to your chowder. Start by melting butter in a pot over medium heat before adding diced veggies one by one in color order (white part of leeks first), sauté them for three minutes mixing often, then remove from heat.
In conclusion, these tips will help you make a scrumptious Red Lobster Clam Chowder that will rival any restaurant version of this dish. Remember that practice makes perfect!
As I come to the final section of this recipe article, it’s time to cover some frequently asked questions about making the Red Lobster Clam Chowder recipe. To ensure you achieve the best results, these answers address some of the most common queries that arise during preparation. Whether you have difficulty getting the consistency right or need clarification on ingredients, these FAQs are here to help. So without further ado, let’s dive into your most pressing questions.
Does Red Lobster serve clam chowder soup?
This recipe article includes instructions for making a delicious cup of New England Clam Chowder served at Red Lobster Seafood Restaurants.
What is the thickener in New England clam chowder?
According to Charlie Burke from The Heart of New England, traditional New England chowders are not typically thickened with flour or cornstarch. Instead, the natural starch from the potatoes is utilized to slightly thicken the broth in combination with milk or cream.
What two ingredients must be present for the soup to be called a chowder?
As per the dictionary, chowder is a dense soup or stew that typically includes seafood or corn, potatoes, onions, and milk or tomatoes as its ingredients.
How unhealthy is clam chowder?
According to Walsh, clam chowder is not a good option for those who are conscious about their health as it is high in calories, fat and sodium. A cup of clam chowder contains 180 calories along with 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.
In conclusion, if you are a true seafood lover or just a fan of hearty soups and stews, then Red Lobster Clam Chowder Recipe is the perfect dish for you. This delectable recipe will not only satisfy your cravings but also make your taste buds dance with joy.
From the creamy texture to the fragrance of herbs and spices, this dish has it all. With easily accessible ingredients from your local grocery store, this recipe is both simple and versatile, allowing you to tailor it to your taste preferences.
Don’t forget that adding some substitution and variation can take this recipe to another level. Also, pairing it with some crusty bread or a side salad can elevate the overall experience.
Lastly, making this chowder ahead of time and reheating it for later use is an excellent way to have a delicious meal at any time of the day when you don’t have much cooking time. With all these benefits in mind, why not try out this Red Lobster Clam Chowder Recipe today? I guarantee that you will not regret it!
Red Lobster Clam Chowder Recipe
- 2 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced leek
- 1/4 teaspoon chopped garlic
- 2 tablespoons flour
- 1 quart milk
- 1 cup minced clams with juice
- 1 cup diced potato
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- In a soup pot, melt butter over medium heat.
- Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
- Remove from the heat and add the flour, mixing well.
- Add milk and whisk vigorously.
- Drain clams and add juice to soup.
- Slowly bring to a boil, stirring often.
- Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
- Add clams and simmer 5-8 minutes.
- Finish with heavy cream.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.