Red Lobster Clam Chowder Recipe Recipe Fo

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RED LOBSTER CLAM CHOWDER



Red Lobster Clam Chowder image

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it.

Provided by Redneck Epicurean

Categories     Chowders

Time 50m

Yield 4-8 depending on serving bowl or cup

Number Of Ingredients 13

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

Steps:

  • 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.

LOBSTER CHOWDER



Lobster Chowder image

Make and share this Lobster Chowder recipe from Food.com.

Provided by Bluenoser

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
2 potatoes, diced
1 cup water
2 cups lobster meat, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 cup light cream
1/4 cup butter

Steps:

  • In deep saucepan, saute onion in butter til tender.
  • Add potatoes and water.
  • Cover and simmer 10 mins or til potatoes are almost tender.
  • Add remaining ingredients.
  • Reheat, but do NOT boil.

Nutrition Facts : Calories 441.1, Fat 33.5, SaturatedFat 21, Cholesterol 102.5, Sodium 826.4, Carbohydrate 29.1, Fiber 2.9, Sugar 2.1, Protein 8.3

RHODE ISLAND RED CLAM CHOWDER



Rhode Island Red Clam Chowder image

How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Provided by claudygirl

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2 onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Steps:

  • Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 37.4 g, Cholesterol 33.2 mg, Fat 1.9 g, Fiber 4.9 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 914.6 mg, Sugar 7.1 g

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Published 2020-06-26
  • Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter.
  • Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. The mixture will start to thicken. Add half and half a little at a time while stirring briskly. The mixture will be creamy and will look like thick cream. Place salt, clams, and juice from cans, potatoes, bottled clam juice and milk with the mixture.
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