I am so excited to share with you my favorite Red Lobster Clam Chowder recipe. This recipe is a classic, and for good reason – it’s a game-changer. I first tried this chowder at Red Lobster when I was a teenager, and I was hooked.
It’s creamy, it’s rich, and it’s full of flavor. My family loves it just as much as I do, and we make it all the time for special occasions and everyday meals alike. One of the things I love most about this recipe is that it’s incredibly easy to make.
You can have it on the table in under an hour, which is perfect for busy families like mine. And let’s be real – who doesn’t love a good clam chowder? It’s one of those comfort foods that just feels like home.
But what really sets this recipe apart is the way the clams are cooked to perfection. They’re tender, they’re flavorful, and they’re just right. The potatoes add a nice thickness to the soup without making it too heavy, and the cream adds just the right amount of richness without overpowering everything else.
This recipe is perfect for any occasion – whether you’re hosting a big family dinner or just need something quick and easy for a weeknight meal.
Red Lobster Clam Chowder
4.7 from 1179 votes
A creamy and hearty clam chowder inspired by the popular Red Lobster version. This rich soup features tender clams, potatoes, and bacon in a velvety broth seasoned with thyme and a touch of cayenne.
3 cups clam juice (or 2 cups clam juice + 1 cup chicken broth)
2 cups heavy cream
2 cups half-and-half
3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
2 cans (6.5 oz each) chopped clams, drained (reserve liquid if using)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
👨🍳Directions
1In a large heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
3Add the diced onion and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 4 to 5 minutes.
4Stir in the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
6Slowly pour in the clam juice while whisking to prevent lumps, then add the heavy cream and half-and-half, stirring until smooth.
7Add the diced potatoes, dried thyme, and cayenne pepper (if using) to the pot.
8Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
9Stir in the drained chopped clams and the cooked bacon bits.
10Continue to cook for 2 to 3 minutes until the clams are heated through.
11Season with salt and black pepper to taste, then remove from heat.
12Ladle the chowder into bowls and garnish with fresh chopped parsley.
13Serve immediately with crusty bread or oyster crackers.
For a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams. You can also use fresh clams if available; steam them separately and add the meat and strained broth. Store leftovers in the refrigerator for up to 3 days.
Watch Video Of How Red Lobster Clam Chowder Works
This Red Lobster Clam Chowder recipe is a staple in our household, and for good reason – it’s delicious! We love making it for special occasions like holidays and birthdays, but we also love making it for everyday meals because it’s so easy to whip up on a weeknight.
And let’s not forget about the leftovers – we always seem to have enough for lunch or dinner the next day (and sometimes even two days later!) One of my favorite things about this recipe is that it freezes beautifully – so if you want to make a big batch and save some for later, go ahead!
Just thaw it out when you’re ready to reheat it.
❓ Frequently Asked Questions About Red Lobster Clam Chowder
Q: What type of clams should I use in this recipe?
A: You can use either fresh or canned clams for this recipe. If you’re using fresh clams, be sure to scrub them well before opening them up and adding them to the pot. If you’re using canned clams, drain them well before adding them to the pot. Either way, be sure to rinse them with cold water before adding them to the pot.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance. In fact, it’s often better after sitting in the fridge overnight and reheating it when you’re ready to serve.
Q: What if I don’t have any potatoes on hand?
A: If you don’t have any potatoes on hand, you can substitute with diced carrots or even diced zucchini.
Q: Can I make this recipe vegetarian?
A: Yes, you can make this recipe vegetarian by substituting the clams with canned diced tomatoes.
Q: How long does this recipe take to make?
A: This recipe takes about 30-40 minutes to make from start to finish – depending on how quickly you can chop up your vegetables and cook your clams.
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