T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.




Clam Chowder

TGI Friday's Copycat Recipe

Serves 6

4 slices center-cut, thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
1 large Spanish onion, chopped
2 tablespoons all-purpose flour
4 cans (6½ oz) minced clams, drained and juice reserved
2 bottles (8 oz) clam juice
1 cup water
1½ pounds red potatoes (about 4 medium), scrubbed and cut into ½-inch dice
1 bay leaf
¼ teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and fresh ground pepper, to taste

Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.

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