Red Lobster Clam Chowder
Indulge in the creamy, comforting flavors of Red Lobster Clam Chowder, a hearty seafood classic that blends rich, buttery broth with tender clams, crispy bacon, and perfectly cooked potatoes. This recipe balances savory notes of garlic, onion, and celery with the smoothness of heavy cream and the subtle brininess of clam juice. A touch of thyme and a bay leaf infuse the dish with aromatic depth, while freshly chopped parsley adds a pop of freshness. Perfect for cozy dinners or impressing guests, this homemade clam chowder is easy to prepare in under an hour and pairs beautifully with crunchy oyster crackers. Whether you use fresh or canned clams, this dish is a restaurant-quality showstopper right in your own kitchen!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 slices Bacon, diced
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 stalks Celery, finely chopped
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 2.5 cups Clam juice
- 3 medium Potatoes, peeled and diced
- 1 cup Heavy cream
- 1 pound Fresh clams, chopped OR canned clams, drained
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme leaves, fresh or dried
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 cup Oyster crackers (optional for serving)
Instructions
In a large pot or Dutch oven set over medium heat, melt the butter. Add the diced bacon and cook until crispy, about 5 minutes.
Using a slotted spoon, remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the chopped onion, garlic, and celery to the pot. Sauté until softened, about 4-5 minutes.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken broth and clam juice, whisking to prevent lumps.
Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, clams, and the crispy bacon you set aside earlier. Simmer for an additional 5 minutes to combine flavors. If using fresh clams, ensure they are cooked through and open (discard any that remain closed).
Remove the bay leaf and adjust the seasoning to taste, adding more salt or pepper if needed.
Ladle the clam chowder into bowls and garnish with fresh parsley, if desired. Serve with oyster crackers for added crunch.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
