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Red Lobster Clam Chowder Soup Recipe

This creamy, dreamy clam chowder tastes just like what you'd get at Red Lobster, but you can whip it up in your own kitchen! It's thick, loaded with tender clams and potatoes, and has that perfect balance of savory flavors. Serve it with some crusty bread and you've got yourself a restaurant-quality meal that'll have everyone asking for seconds!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 slices bacon chopped
  • ¼ cup butter
  • 1 medium onion finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 3 cups clam juice from bottled or canned clams
  • 2 cups chicken broth
  • 3 medium russet potatoes peeled and diced into ½-inch cubes
  • 2 cans 6.5 oz each chopped clams, drained (reserve juice)
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • Fresh parsley for garnish

Method
 

  1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the drippings in the pot.
  2. Add butter to the bacon drippings. Once melted, add onion and celery, cooking for 5 minutes until softened. Add garlic and cook for 1 more minute.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
  4. Gradually whisk in the clam juice and chicken broth, stirring to prevent lumps from forming.
  5. Add diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  6. Stir in the heavy cream and chopped clams. Heat through for 5 minutes, but do not boil.
  7. Remove bay leaf and taste for seasoning. Serve hot, garnished with crispy bacon and fresh parsley.