Golden Corral Clam Chowder Copycat

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.