Red Lobster New England Clam Chowder Food

RED LOBSTER CLAM CHOWDER

Steps:

• In a soup pot, melt butter over medium heat.
• Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
• Remove from the heat and add the flour, mixing well.
• Add milk and whisk vigorously.
• Drain clams and add juice to soup.
• Slowly bring to a boil, stirring often.
• Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
• Add clams and simmer 5-8 minutes.
• Finish with heavy cream.

RED LOBSTER NEW ENGLAND CLAM CHOWDER

Steps:

• 1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf and thyme. Turn to medium heat.
• 2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
• 3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
• 4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. Remove and discard bay leaf.

NEW ENGLAND LOBSTER CHOWDER

Steps:

• Cook the onion in the fat until translucent and lightly golden.
• Strain and reserve the fat, discarding the onion.
• To two tablespoons of the fat, add the crushed soda crackers.
• Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• Add seasonings to taste, the remainder of the strained fat and the hot cream.
• Serve with chowder crackers.