Who would have thought that you would find great New England Clam Chowder on the corral? Although we are far from the source of this delicious chowder, we get a little western twist of extra bacon and a kick of chili powder. Enjoy this classic dish with cornbread or crackers.
How To Make Golden Corral Copycat Clam Chowder
- 1/2 cup bacon bits
- 3 russet potatoes
- 1 can clams
- 1 clove garlic
- 1 yellow onion
- 4 stalks celery
- 3 tsp chicken bouillon
- 1/2 tsp pepper
- 1/4 tsp chili powder
- 1/2 tsp dried thyme
- 1 cup water
- 1 bottle clam juice
- 1/3 cup flour
- 1 tbsp butter
- 2 cups half and half
- Peel and cube your potatoes.
- Chop clams, garlic, onion, and celery.
- Melt the butter in a large sauce pan over medium heat and saute the garlic, onion, and celery.
- Add in the potatoes, bacon, water, bouillon, spices, and clam juice.
- Boil, then lower the heat and simmer for 2 minutes
- In a separate bowl, mix the flour and half and half.
- Slowly add this mixture into the pan, stirring as you pour.
- Allow to boil until it thickens, 1-3 minutes, and then add in the clams.
- Simmer for 10-15 minutes and then serve.
- Garnish with chives and bacon bits. Enjoy!