Red Lobster Clam Chowder Recipes

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MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

COPYCAT RED LOBSTER'S CLAM CHOWDER



Copycat Red Lobster's Clam Chowder image

Very few things can satisfy a comfort food craving better than a bowl of clam chowder. This Red Lobster copycat is a keeper with its perfect blend of ingredients. Don't forget the oyster crackers.

Time 27m

Yield 8

Number Of Ingredients 9

1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can (14 ounce size) chicken broth
2 ribs celery, chopped fine
1 tablespoon dry minced onion
1 can (10 ounce size) minced clams, undrained
1 pinch dried parsley flakes
2 baked potatoes, skins removed and the flesh crumbled

Steps:

  • Combine the clam juice, dry milk powder, and flour in a blender. Process until smooth, scraping down the sides of the blender as needed. Pour the clam mixture into a large saucepan and over medium-high heat. Stir in the chicken broth, celery, and onion and cook, stirring constantly, until the mixture is thickened. Reduce the heat to low. Add the clams, parsley, and potatoes. Cook, stirring occasionally, until heated through. Season as desired with salt and pepper and serve warm with soda crackers.

Nutrition Facts :

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.

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

30 RED LOBSTER COPYCAT RECIPES



30 Red Lobster Copycat Recipes image

Provided by Jamie

Categories     Recipes

Number Of Ingredients 30

Bacon-Wrapped Scallops
Cheddar Bay Biscuits
White Cheddar Mashed Potatoes
Hand-Battered Fish And Chips
New England Clam Chowder
Creamy Potato Bacon Soup
Baked Potatoes
Shrimp Scampi
Crab Alfredo
Parrot Isle Jumbo Coconut Shrimp
Nantucket Baked Cod
Shrimp Nachos
Crab Stuffed Mushrooms
Lobster Pizza
Cajun Chicken Pasta
Parmesan-Crusted Fresh Tilapia
Lobster Bisque
Asian Garlic Grilled Salmon
Crispy Shrimp Lettuce Wrap
Seafood-Stuffed Flounder
New York Strip And Rock Lobster Tail (Surf u0026 Turf)
Maple-Glazed Chicken
Tartar sauce
Pina Colada Sauce
Artichoke Dip
Triple Berry Sangria
Chocolate Chip Lava Cookies
Chocolate Lava Cake
Layered Pumpkin Pie
Key Lime Pie

Steps:

  • Choose your preferred recipe for red lobster.
  • Prepare needed ingredients.
  • Cook for 30 minutes or less.

Nutrition Facts :

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  • 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.
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