Golden Corral Clam Chowder Copycat
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Ingredients
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- Veggies
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- Roux
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Nutritional
- 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
Step 1
Heat up your oil in a deep skillet over medium heat. Add the potatoes, onions, celery, and carrots.
Step 2
Saute until translucent.
Step 3
Add the saved clam juice, then add 4 cups water to cover all the vegetables (more if needed).
Step 4
Add dried parsley flakes
Step 5
Bring this to a boil and reduce to a simmer.
Step 6
Continue simmering until the vegetables are tender, roughly 20 minutes.
Step 7
Meanwhile melt the butter in a soup pot over medium heat.
Step 8
Add the flour and whisk until it forms a roux.
Step 9
Slowly add your milk, followed by the cream, while whisking constantly until evenly incorporated.
Step 10
Season to taste.
Step 11
Once your vegetables are tender, pour the entire content of your deep skillet into your soup pot.
Step 12
Stir to combine, then bring to a simmer.
Step 13
Continue simmering until there is no flour taste in your soup, roughly 10 minutes.
Step 14
Avoid boiling this to avoid burning.
Step 15
Add the clams and vinegar.
Step 16
Stir to combine, then reduce the heat to low.
Step 17
We want to just heat the clams through, else it will be tough as rubber.
Step 18
Season to taste with salt and pepper.
Step 19
Adjust accordingly.
Tips
No special items needed.