Lobster and Clam Chowder with Potatoes

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, savory soup featuring fresh lobster, clams, and potatoes, simmered to perfection with a hint of thyme. This American-inspired soup recipe, ready in about 50 minutes, pairs lobster tails, 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.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 450 cal/serving

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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

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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.