Red Lobster’s Clam Chowder2016-06-11
- Cuisine: American, Reataurant
- Course: Dinner, Main Dish, Side Dish, Snack
- Skill Level: Intermediate
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- 2 tablespoons butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced leeks
- 1/4 teaspoon chopped garlic
- 2 tablespoons flour
- 1 quart milk
- 1 cup clams in juice
- 1 cup diced potatoes
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon dry thyme
- 1/2 cup heavy cream
In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often. Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 - 8 minutes.
Finish with heavy cream. Serve.