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Red lobster clam chowder soup

Red Lobster Clam Chowder Soup Recipe

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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. Cook bacon in a large pot over medium 5-6 minutes until crispy; set aside, leaving drippings.
  2. Melt butter in drippings; cook onion and celery 5 minutes until softened, then garlic 1 more minute.
  3. Sprinkle flour over vegetables; stir constantly 2 minutes to form a roux.
  4. Gradually whisk in clam juice and broth to prevent lumps.
  5. Add potatoes, thyme, bay leaf, salt, and pepper; boil, reduce heat, and simmer 15-20 minutes until potatoes are tender.
  6. Add cream and clams; heat through 5 minutes without boiling.
  7. Discard bay leaf; adjust seasoning and serve hot with crispy bacon and fresh parsley.