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Red Lobster Clam Chowder

A rich and creamy chowder that brings the flavors of the seaside to your home. Perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices of bacon chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 2 cups chicken broth
  • 1 can 6.5 oz of chopped clams, drained with juice reserved
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme dried
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Add the diced onion to the pot and sauté until translucent.
  3. Stir in minced garlic for about a minute, allowing aromas to fill your kitchen.
  4. Stir in the diced potatoes, coating them in the bacon fat.
  5. Add chicken broth and reserved clam juice, bringing the mixture to a boil.
  6. Reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.
  7. Mix in the chopped clams, heavy cream, Worcestershire sauce, and thyme.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley before serving.

Notes

For an even richer flavor, let the chowder sit for a few minutes before serving.