Golden Corral Clam Chowder Copycat

9m
Prep Time
45m
Cook Time
54m
Ready In

Recipe: #40400

March 26, 2023



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Original is 4 servings
  • Veggies
  • Roux

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.

0 Reviews

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