Red Lobster New England Clam Chowder

Name: Red Lobster New England Clam Chowder Recipe
Yield: 5
Ingredients: 2 1/2 cups water; 3- 61/2 oz. cans minced clams (plus liquid); 1/2 cup flour; 1 tsp. fresh minced parsley; 1/2 tsp. salt; 1/4 tsp. pepper; 1 bay leaf; dash dried thyme; 2 potatoes diced; 1 cup heavy cream

(3)

Number of Servings: 5

Ingredients

2 1/2 cups water3- 61/2 oz. cans minced clams (plus liquid)1/2 cup flour1 tsp. fresh minced parsley1/2 tsp. salt1/4 tsp. pepper1 bay leafdash dried thyme2 potatoes diced1 cup heavy cream

Directions

Combine water and liquid from clams in large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to med. heat. When water begins to bubble, add potatoes and simmer for 5 minutes. Stir often to keep potatoes from sticking. Add the clams to pan and simmer for 10 minutes, stirring often. Add cream and simmer for an additional 5 minutes. Turn down heat if soup begins to erupt.

Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SKEYDOO.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 298.9
Total Fat: 17.7 g
Cholesterol: 84.7 mg
Sodium: 877.5 mg
Total Carbs: 25.3 g
Dietary Fiber: 1.6 g
Protein: 11.7 g

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Member Reviews

LESSOFMOORE
This sounds good. - 2/26/21
QAS1999
Delicious! Fat & sodium content aren't exactly "healthy", but it's a heck of a lot "cleaner" than anything out of a can! Serious comfort food! :) - 1/11/15
EVWINGS
DH and I both liked that the clam taste wasn't overwhelming. Forgot to checkout serving size. At Red Lobster the cup is 1 cup and the bowl is 2 cups. When we have this, I usually have the one cup and DH has the bowl serving size.
This is a treat for us and only have 3-4 times a year. Yummy!! - 4/26/12
VEHAMILTON1
Where is the lobster? - 9/30/10
BBOOP_13
This was an easy recipe, and the thickness was just right. It wasn't as "clammy" tasting though-so next time I would add 1.5 cups of clam juice and 1 cup of water instead of all the water. Will make again! - 11/30/09
SBTTOY
How much is the serving? - 5/20/09