Red Lobster Clam Chowder Recipe (Easy Copycat)
Description
Rich, creamy, and loaded with tender clams, smoky bacon, and hearty potatoes, this copycat Red Lobster clam chowder tastes just like the restaurant favorite — made in one pot in 35 minutes.
Ingredients
- 13 oz chopped clams, drained (juice reserved)
- 1 cup diced bacon
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 2 cups heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon thyme, optional
- 1 teaspoon kosher salt, to taste
- ½ teaspoon black pepper, to taste
Instructions
- Drain the clams over a bowl and reserve the juice. Chop the clams smaller if desired and set aside.
- In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add the butter to the bacon fat, then the onion and garlic. Cook 3–4 minutes until soft and fragrant.
- Stir in the flour and cook 2 minutes, stirring constantly, to form a roux.
- Slowly whisk in the reserved clam juice, then the milk and heavy cream, stirring until smooth.
- Add the potatoes, bring to a gentle simmer, and cook about 15 minutes until tender. Stir in the thyme, salt, and pepper.
- Add the chopped clams and simmer 5–7 minutes until heated through. Do not boil.
- Ladle into bowls, top with crispy bacon, and serve hot.
Equipment
- Saucepan
- Wooden Spoon
Notes
- Keep the heat at a gentle simmer once the dairy is added to prevent the cream from breaking.
- For a lighter version, swap the heavy cream for half-and-half.
- Store up to 3 days in the fridge or freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 443kcalCarbohydrates: 18gProtein: 10gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 102mgSodium: 550mgPotassium: 441mgFiber: 2gSugar: 5gVitamin A: 1082IUVitamin C: 12mgCalcium: 114mgIron: 1mg