Lobster and Clam Chowder with Potatoes
A creamy, savory soup featuring fresh lobster, clams, and potatoes, simmered to perfection with a hint of thyme. This american-inspired soups ready in about 50 minutes pairs cut into 1-inch pieces lobster tails, chopped into 1/4-inch cubes potatoes, clam juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces lobster tails
- 2 cups, chopped into 1/4-inch cubes potatoes
- 1 cup clam juice
- 1/2 cup heavy cream
- 1/4 cup, chopped fresh thyme
- 1/4 cup, chopped onion
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1/4 cup chopped onion and cook for 3-4 minutes until softened and translucent.
- Step 2: Stir in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Step 3: Gradually whisk in 1 cup clam juice and 2 cups chopped potatoes, then add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes until potatoes are tender.
- Step 4: Add 1 lb lobster tails, cut into 1-inch pieces, and 1/4 cup chopped fresh thyme. Simmer for 5 minutes until lobster is opaque and cooked through.
- Step 5: Stir in 1/2 cup heavy cream and cook for 2 minutes until heated through, avoiding boiling to prevent curdling.
- Step 6: Serve hot, garnished with 1/4 cup chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lobster and Clam Chowder with Potatoes take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lobster and Clam Chowder with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep clam juice from drying out.
Can I substitute ingredients in Lobster and Clam Chowder with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lobster and Clam Chowder with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lobster and Clam Chowder with Potatoes?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
