Red Lobster Clam Chowder
2 C. Russet Potatoes (peeled and
cubed 1/2 X 1/2 pieces)
1 Stick Butter
2 Tbsp. Diced Green Onion (bulb
1/4 C. Flour
2 Cans Minced Clams (6.5 oz,
1 tsp. Salt (or to taste)
16 oz Half and Half
1/2 C. Whole Milk
1/3 C. Clam Juice
Fresh Parsley (minced for
Place potatoes in 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, cook until onions are slightly clear in color.
Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time
while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and
juice, potatoes, bottled clam juice and milk with 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.