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Red Lobster New England Clam Chowder
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Red Lobster New England Clam Chowder

25 Minutes
25 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 1/2 cups water
3 cans (6.5 oz. each) minced clams, plus liquid
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
Dash dried thyme
2 white or red potatoes, peeled and diced (not russet or yellow potatoes)
1 cup heavy cream
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Let's Make It
1
1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
2
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. Remove and discard bay leaf.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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