Golden Corral Clam Chowder Copycat
March 26, 2023
Categories: Copycat or Clone Recipes, Clams,
- Serving Size: 1 (527.8 g)
- Calories 486.5
- Total Fat - 36.3 g
- Saturated Fat - 18.8 g
- Cholesterol - 105.4 mg
- Sodium - 981.9 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 3.2 g
- Sugars - 5.2 g
- Protein - 18.4 g
- Calcium - 158.4 mg
- Iron - 2.7 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat up your oil in a deep skillet over medium heat. Add the potatoes, onions, celery, and carrots.
Saute until translucent.
Add the saved clam juice, then add 4 cups water to cover all the vegetables (more if needed).
Add dried parsley flakes
Bring this to a boil and reduce to a simmer.
Continue simmering until the vegetables are tender, roughly 20 minutes.
Meanwhile melt the butter in a soup pot over medium heat.
Add the flour and whisk until it forms a roux.
Slowly add your milk, followed by the cream, while whisking constantly until evenly incorporated.
Season to taste.
Once your vegetables are tender, pour the entire content of your deep skillet into your soup pot.
Stir to combine, then bring to a simmer.
Continue simmering until there is no flour taste in your soup, roughly 10 minutes.
Avoid boiling this to avoid burning.
Add the clams and vinegar.
Stir to combine, then reduce the heat to low.
We want to just heat the clams through, else it will be tough as rubber.
Season to taste with salt and pepper.
No special items needed.