Recipe by CarrolJ
I originally got this recipe from the Copycat web site. It is supposed to be a copy of Red Lobster's clam chowder. After making it I think it is better than theirs.
Top Review by saraquarius
Being a Cape Codder, I'm picky about my clam chowder....I've made a few recipes from this site with limited success. This recipe is the closest I've come to getting it right. The thickness is perfect and the flavor is rich, but it's missing something.....I think other posters are correct in saying it needs a bacon element added. I think next time I will try to sneak in a bit of bacon fat or salt pork to see if that helps....I think that would be better than just adding bacon to the mixture. I'll keep working at it but thanks so much for a great recipe!! We really enjoyed it.
- 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
- 1 cup butter
- 2 tablespoons diced green onions (bulb only)
- 1⁄4 cup flour
- 2 (6 1/2 ounce) cans minced clams (with juice)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic
- 12 ounces half-and-half
- 1⁄2 cup whole milk
- 1⁄3 cup clam juice
- fresh parsley (minced for garnish)
Directions See How It's Made
- Place potatoes in 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, cook until onions are slightly clear in color.
- Add flour to butter and stir briskly.
- Mixture will start to thicken.
- Add half and half a little at a time while stirring briskly.
- Mixture will be creamy and will look like thick cream.
- Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
- On medium low temperature bring chowder to a slow boil.
- Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.