1/6 Photos of Great New England Clam Chowder
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.
My Private Note
Units: US | Metric
- 2 cups russet potatoes (peeled and cubed 1/2" x 1/2" pieces)
- 1/2 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)
- 16 ounces half-and-half
- 1/2 cup whole milk
- 1/3 cup clam juice
- fresh parsley (minced for garnish)
- 1Place potatoes in saucepan and cover with water, cook on medium heat until tender.
- 2Remove potatoes from heat, drain and set aside.
- 3In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
- 4Add flour to butter and stir briskly.
- 5Mixture will start to thicken.
- 6Add half and half a little at a time while stirring briskly.
- 7Mixture will be creamy and will look like thick cream.
- 8Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
- 9On medium low temperature bring chowder to a slow boil.
- 10Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
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Nutritional Facts for Great New England Clam Chowder
Serving Size: 1 (249 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 597.0
- Calories from Fat 348
- Total Fat 38.7 g
- Saturated Fat 23.5 g
- Cholesterol 152.0 mg
- Sodium 1024.6 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 2.0 g
- Sugars 3.0 g
- Protein 29.3 g