Golden Corral Copycat Clam Chowder

Golden Corral Copycat Clam Chowder


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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.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1/2 cup bacon bits
  • 3 russet potatoes
  • 1 cans of clams
  • 1 clove garlic
  • 1 yellow onion
  • 4 stalks celery
  • 3 teaspoons chicken bouillon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1 cup water
  • 1 bottle clam juice
  • 1/3 cup flour
  • 1 tablespoon butter
  • 2 cups half and half

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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!

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