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Red Lobster-Style Clam Chowder
- 1 quart clam juice
- 1 cup non-fat dry milk powder
- 2/3 cup flour
- 14 ounces can chicken broth
- 2 ribs celery, chop fine
- 1 tablespoon dry minced onion
- 10 ounces can clams, minced well
- 1 teaspoon dry parsley flakes, crumbled
- 2 baked potatoes, cooked and peeled
In blender put clam juice, milk powder and flour, blending until smooth. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.
Serves 6
Source: Gloria Pitzer's Secret Recipes Newsletter
The Recipe Detective
The Recipe Detective
About Red Lobster®
The original restaurant in Lakeland, Florida was founded in 1968 by Bill Darden who opened several more before being aquired by General Mills in 1970 as a five-unit restaurant. Today, there are over 600 Red Lobster locations throughout the United States and Canada. There's even a small number located in Japan.
Aside from great seafood at resonable prices, Red Lobster is also known for its signature Cheddar Bay Biscuits which are served with your entree. They're also available ala carte for carry out. The biscuits were introduced in the early 1990s; but prior to that, Red Lobster served either garlic bread or hushpuppies - which are an American food consisting of small cornmeal breads that are deep fried in a spherical or oblong shape. The usual ingredients include cornmeal, flour, eggs, salt, baking soda, milk, and water, and can include whole kernel corn, onions, and peppers. They can also be made at home with pancake batter.
For more information, check outwww.RedLobster.com It has a variety of features including information on restaurant locations, sea food recipes, and menu items along with a nutritional calculator for various menu items. That way you can see what you're eating before you even head into one of their restaurants.
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