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Considered one of Red Lobster's favorite signature items, this dish has been screaming to be copied for years now. The tiny screams, which sound a lot like hundreds of little clams being plucked from their shells, could no longer be ignored. What's great about this clone recipe is that we don't have to do any of the plucking ourselves. Rather than going through the tedious (and expensive) task of steaming the clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember not to toss out the clam juice in the cans when you open them, since you'll be needing that flavorful liquid in the first step.
2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream
1. Combine water and liquid drained from all 3 cans of clams in a large
saucepan. Stir in flour, parsley, salt, 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. (http://www.topsecretrecipes.com)
Makes 5 servings.
Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the
saltiness of the clams you choose, you may want to add a bit more salt. Start
with an additional 1/4 teaspoon of salt if you find the soup on the bland side.
From: http://www.topsecretrecipes.com
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