There’s something soul-soothing about a warm bowl of clam chowder, especially when it tastes like it came straight out of a seaside restaurant kitchen. This copycat version of Red Lobster’s clam chowder has become one of my go-to comfort recipes—perfect for chilly evenings, rainy days, or anytime I just need a bowl of creamy goodness to hit the spot.
Why Red Lobster Clam Chowder Feels Like a Warm Hug
This chowder hits that perfect balance—rich but not overly heavy, briny from the clams without being fishy, and filled with just-tender potatoes that soak up all that creamy flavor.
What I love most is how cozy it feels. There’s a nostalgic warmth to this chowder that reminds me of road trips along the coast, stopping in little seafood shacks for a quick cup of chowder and a hunk of bread. Recreating that feeling in my kitchen has been such a treat.
Why This Recipe Is a Weeknight Hero
It might sound fancy, but this chowder comes together in under 30 minutes, and the ingredients are super basic. I often make it when I want something homemade but don’t feel like spending hours in the kitchen.
If you’re new to chowder or intimidated by cooking seafood, this recipe is a gentle place to start. Canned clams do the heavy lifting here, so no need to fuss with shucking or scrubbing shells.
Ingredient Notes and Helpful Tips
- Canned Clams – These are honestly a lifesaver. They’re inexpensive, available year-round, and still bring that classic seafood flavor. I always keep a couple of cans in the pantry for soup emergencies.
- Clam Juice – Don’t toss the juice from the can—it adds a deep, briny richness to the broth. If you want even more clam flavor, you can grab bottled clam juice from the store and add a splash.
- Russet Potatoes – These are the best for chowder because they break down just enough to help thicken the soup without turning to mush. I peel and cube them into small, bite-sized pieces so they cook quickly and evenly.
- Half and Half + Milk – This combo gives the soup a creamy base without being too thick. If you like it extra rich, feel free to go all in with heavy cream (especially for special occasions or guests).
Real-Life Cooking Tips
- Don’t Skip the Sauté – Cooking the green onions in butter builds the flavor base for the whole soup. I let them get just a little golden—it smells incredible and adds so much depth.
- Add the Flour Slowly – I learned the hard way that dumping in the flour all at once leads to lumps. Sprinkle it in while whisking constantly. You’ll get that smooth, creamy consistency every time.
- Let It Sit a Minute – After simmering, I like to let the chowder rest off the heat for 5 minutes before serving. It thickens slightly and gives the flavors a chance to meld. Plus, it cools down to the perfect spoonable temp.
What to Serve with Clam Chowder
This chowder begs for bread—trust me. I usually serve it with thick slices of crusty sourdough or warm garlic bread. And when I really want to channel that Red Lobster feel, I whip up a batch of cheddar biscuits. Oyster crackers work too for a crunchy bite, especially if I’m packing it up for lunch.
If you’re turning this into a dinner, pair it with a fresh green salad or roasted asparagus. I’ve even served it in bread bowls for a fun little upgrade, especially when we have friends over.
Storage and Leftover Tips
Leftovers keep beautifully in the fridge for up to 3 days. I store the chowder in an airtight container and reheat it gently on the stove or in the microwave. If it thickens too much after chilling, just add a splash of milk or broth to loosen it up.
This doesn’t freeze super well because of the dairy, but honestly, we never have leftovers long enough to test it. It’s that good.
Frequently Asked Questions
Can I use fresh clams instead of canned?
You can! If you’re comfortable working with fresh clams, steam them first, chop them up, and save the liquid for the broth. But canned clams work beautifully and are much more convenient.
What’s the difference between this and Manhattan clam chowder?
This version is New England-style, which means it’s creamy and rich. Manhattan chowder is tomato-based and more brothy. Totally different vibe!
Can I make it gluten-free?
Yes. Just swap the flour for a gluten-free all-purpose blend or use cornstarch as a thickener. Make sure your canned clams and broth are gluten-free too.
Final Thoughts
There’s something about this Red Lobster Clam Chowder that just feels like home. It’s warm, savory, and totally satisfying without being fussy. Whether you’re trying to impress guests, warm up on a cold night, or just want a little taste of the coast, this recipe delivers every time.
Red Lobster Clam Chowder
There’s something soul-soothing about a warm bowl of clam chowder, especially when it tastes like it came straight out of a seaside restaurant kitchen.
Ingredients
- 2 cups Russet potatoes (peeled and cubed into 1/2″ X 1/2″ pieces)
- 1/2 cup butter
- 2 tablespoon diced green onion the white part only
- 1/4 cup all purpose flour
- 2 cans (6.5 ounce) minced clams (reserve juice)
- 1 teaspoon salt (or to taste)
- 16 ounces half and half
- 1/2 cup whole milk
- 1/3 cup bottled clam juice
- fresh parsley (minced for garnish)
Instructions
- Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter.
- Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. The mixture will start to thicken. Add half and half a little at a time while stirring briskly. The mixture will be creamy and will look like thick cream.
- Place salt, clams, and juice from cans, potatoes, bottled clam juice and milk with the mixture.
- On medium-low temperature, bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
- Chowder, hard rolls, fresh whipped butter, and a cozy fire will warm your tummy and your soul.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 287Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 68mgSodium 684mgCarbohydrates 20gFiber 1gSugar 4gProtein 10g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
