Imagine a bowl of pure comfort that transports you straight to the coastal shores with every spoonful. This Red Lobster Clam Chowder isn't just a recipe—it's a culinary journey that captures the essence of seaside dining right in your own kitchen. Creamy, rich, and packed with tender clams and crispy bacon, this chowder is about to become your new obsession that will have family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans of clams, drained and chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 slices of bacon, 1 diced onion, 2 minced garlic cloves, 2 cups of diced potatoes, 2 cups of clam juice, 1 cup of heavy cream, 2 cans of clams (drained and chopped), salt and pepper, and chopped parsley for garnish.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, remove it from the pot using a slotted spoon and place it on a paper towel to drain. Leave the rendered bacon fat in the pot.
- Add the diced onion to the pot with the bacon fat and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to absorb the flavors from the onion and garlic.
- Pour in the clam juice, making sure to scrape up any bits stuck to the bottom of the pot for added flavor. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the chowder simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream and the chopped clams. Allow the chowder to heat through for an additional 5 minutes, stirring occasionally.
- Season the chowder with salt and pepper to taste. Remember that the bacon and clam juice may already add some saltiness, so taste before adding more salt.
- Once the chowder is heated through and seasoned to your liking, remove it from the heat. Serve hot, garnished with the crispy bacon pieces and chopped parsley.
- Enjoy your homemade Red Lobster Clam Chowder with crusty bread or crackers for dipping!
Tips
- Use fresh clam juice for the most authentic seafood flavor. If possible, avoid substituting with water.
- Don't rush the bacon rendering process—crispy bacon adds incredible depth to your chowder's flavor profile.
- Cut potatoes into uniform, small cubes to ensure even cooking and a consistent texture.
- Be careful not to boil the chowder after adding cream, as it can cause separation. Gentle simmering is key.
- For an extra luxurious touch, consider garnishing with additional crispy bacon bits and a sprinkle of fresh chives.
- If you prefer a thicker chowder, you can create a quick roux by adding a tablespoon of flour when sautéing the onions.
- Leftover chowder can be stored in the refrigerator for 2-3 days—the flavors often improve overnight!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 18g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
