GREAT NEW ENGLAND CLAM CHOWDER

Great New England Clam Chowder image

I originally got this recipe from the Copycat web site. It is supposed to be a copy of Red Lobster's clam chowder. After making it I think it is better than theirs.

Provided by CarrolJ

Categories Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
1 cup butter
2 tablespoons diced green onions (bulb only)
1/4 cup flour
2 (6 1/2 ounce) cans minced clams (with juice)
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon garlic
12 ounces half-and-half
1/2 cup whole milk
1/3 cup clam juice
fresh parsley (minced for garnish)

Steps:

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.

Nutrition Facts : Calories 766.1, Fat 58.5, SaturatedFat 36.1, Cholesterol 202.6, Sodium 1215.9, Carbohydrate 32.7, Fiber 2.2, Sugar 3.1, Protein 28.9