Clam Chowder Red Lobster Recipe

Indulge in the creamy, savory goodness of Red Lobster’s famous clam chowder with this easy-to-follow recipe. Perfectly seasoned with tender clams and hearty vegetables, it’s a comforting dish the whole family will love!

Today, we are going to show you our foolproof recipe for making Red Lobster Clam Chowder at home! There is nothing better than this recipe, perfect for a cold winter day, or brisk autumn day.

Serve with my recipe for Publix Breakfast Bread Recipe, Air Fryer Homemade Croutons, or Air Fryer Homemade Bread.

You will love this Red Lobster Clam Chowder Recipe, it’s the perfect meal!

What is Clam Chowder Red Lobster

Clam Chowder Red Lobster is a rich and creamy soup featuring tender clams, potatoes, celery, and onions, all cooked in a flavorful broth. This classic dish is a favorite at Red Lobster, known for its comforting texture and deliciously savory taste.

Why You Will Love This Recipe!

• You’ll love this recipe for its creamy texture, offering a rich and velvety base that’s both comforting and indulgent.
• The combination of tender clams, hearty potatoes, and flavorful seasonings makes every spoonful a satisfying experience.
• This recipe is a perfect homemade version of the beloved Red Lobster clam chowder, allowing you to enjoy the same great taste in the comfort of your own kitchen.
• It’s quick and easy to prepare, making it an ideal choice for busy weeknights or a cozy weekend meal.
• The dish is versatile, and you can easily adjust the seasoning to suit your preferences, creating a personalized chowder that’s just right for you.

Ingredients Needed

• Clams: Provides a tender, briny bite that defines the chowder’s flavor.
• Butter: Adds richness and depth to the chowder.
• Flour: Used to thicken the broth.
• Onions: Sautéed to bring out their natural sweetness and enhance the flavor.
• Garlic: Adds a savory, aromatic element.
• Potatoes: Provide heartiness and texture.
• Milk: Forms the creamy base of the chowder.
• Heavy Cream: Adds extra richness and a luxurious creaminess to the chowder.
• Salt and Pepper: Balancing the flavors and bringing out the natural taste.
• Thyme: A fragrant herb that adds a subtle earthy note to the chowder.
• Bacon: Crispy bacon bits add a savory crunch that contrasts beautifully with the creamy soup.

How to Make Clam Chowder Red Lobster

Step One: Start by draining the canned clams, saving the juice. Chop the clams into small pieces, if desired, and set them aside.

Step Two: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.

Step Three: In the same pot, add diced onions and garlic to the bacon fat, cooking until softened and fragrant (about 3-4 minutes). Stir in the flour to create a roux, cooking for about 2 minutes to remove the raw flour taste. Gradually add the reserved clam juice, followed by the milk and heavy cream, stirring constantly to combine and avoid lumps.

Step Four: Toss in the diced potatoes, bring to a simmer, and cook until the potatoes are tender, about 15 minutes. Stir in thyme, salt, and pepper to taste. Add the chopped clams to the pot, and cook for an additional 5-7 minutes until heated through. Crumble the cooked bacon and sprinkle it on top of the chowder for added flavor and crunch.

Red Lobster Clam Chowder Recipe Tips

• Use Fresh Clams: If possible, use fresh clams for the best flavor, though canned clams are a convenient alternative. Just be sure to reserve some of the clam juice for the broth.
• Don’t Overcook the Clams: If using fresh clams, avoid overcooking them as they can become rubbery. Add them in towards the end and let them cook just until they open.
• Thicken with Flour: To get the perfect creamy consistency, use a roux made from butter and flour. Stir well to ensure it combines smoothly with the milk and cream.
• Adjust Seasoning: Taste the chowder as it simmers, and feel free to adjust the seasonings. A dash of white pepper or a pinch of cayenne can add a nice kick if desired.
• Simmer Slowly: Allow the chowder to simmer on low heat to develop the rich flavors, but avoid boiling to prevent the cream from separating.
• Top with Fresh Herbs: Garnish with fresh parsley or chives just before serving for an extra pop of color and freshness.

Storing

• Storing: Store leftover Clam Chowder Red Lobster in an airtight container in the refrigerator for up to 3 days. Be sure to let the chowder cool completely before refrigerating to maintain its creamy texture.
• Freezing: To freeze Clam Chowder Red Lobster, allow it to cool completely, then transfer it to a freezer-safe container or bag, leaving room for expansion. It can be stored in the freezer for up to 3 months, but note that the texture may change slightly when reheated.
• Reheating: Reheat Clam Chowder Red Lobster on the stovetop over low to medium heat, stirring occasionally until heated through. If the chowder has thickened too much, add a bit of milk or cream to reach your desired consistency.

What to Eat with Clam Chowder Red Lobster

Clam chowder from Red Lobster pairs wonderfully with a variety of sides. You can enjoy it with a warm, crusty baguette or a side of buttery garlic bread to soak up the creamy broth. A light, refreshing salad with a tangy vinaigrette also complements the richness of the chowder, offering a perfect balance. For a more indulgent option, try it alongside a seafood platter or crispy fried shrimp to enhance the seafood experience.

Clam Chowder Red Lobster Recipe Faqs

Can I use fresh clams instead of canned for this recipe? Yes, you can use fresh clams, but be sure to steam and chop them before adding them to the soup. Using fresh clams may require more prep time, but it can enhance the flavor.

Is this recipe gluten-free? No, the traditional Red Lobster clam chowder contains flour as a thickening agent, which makes it not gluten-free. You can substitute gluten-free flour or cornstarch if you’re looking to make it gluten-free.

How can I make this recipe spicier? If you prefer a spicy kick, you can add a pinch of cayenne pepper, red pepper flakes, or some finely diced jalapeños. Just be cautious and add a little at a time to avoid overpowering the flavor.

Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half instead of heavy cream for a lighter version of this soup, but keep in mind the chowder may not be as rich and creamy.

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