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
This thick and rich clam chowder is loaded with vegetables making it a filling comfort food.
Heat up your oil in a deep skillet over medium heat. Add the potatoes, onions, celery, and carrots. Saute until translucent.
Add the clam juice, then add enough water to cover all the vegetables. Bring this to a boil and reduce to a simmer. Continue simmering until the vegetables are tender, roughly 20 minutes.
While waiting, melt the butter in a soup pot over medium heat. Add the flour and whisk until it forms a roux.
Slowly add your milk, followed by the cream, while whisking constantly until evenly incorporated.
Once your vegetables are tender, pour the entire content of your deep skillet into your soup pot. Stir to combine, then bring to a simmer.
Continue simmering until there is no flour taste in your soup, roughly 10 minutes. Avoid boiling this to avoid burning.
Add the clams and vinegar. Stir to combine, then reduce the heat to low. We want to just heat the clams through, else it will be tough as rubber.
Season to taste with salt and pepper. Adjust accordingly.
Ladle into your preferred soup bowl and serve with crackers.
- Sugar: 5g
- Calcium: 138mg
- Calories: 506kcal
- Carbohydrates: 28g
- Cholesterol: 134mg
- Fat: 42g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 2g
- Potassium: 483mg
- Protein: 7g
- Saturated Fat: 26g
- Sodium: 116mg
- Trans Fat: 1g
- Vitamin A: 4247IU
- Vitamin C: 14mg
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