One of our favorite places to eat in Disneyland, is at the Royal Street Veranda in New Orleans Square. We kind of already know our route when we enter Disneyland, and it usually involves entering Adventureland to have Dole Whip, then over to Bengal Barbecue for some skewers, then onto Indiana Jones, then we head to Pirates of the Caribbean, then we get ready to watch Fantasmic, and get a warm, delicious bread bowl filled with our favorite Clam Chowder. So, my kids just had to have some at home, and that’s when my Daughter-In-Law decided to make the ultimate Disneyland Clam Chowder Copycat Recipe.
I was shocked that she went all out searching for the little bread bowls. I think she went to two grocery stores to find them. We are a Disneyland loving family, and getting to go back there soon is something we all talk about and look forward to. Especially the food. That’s pretty much all we think about. So when she told me that she will be making a Disneyland Clam Chowder Copycat Recipe, I got all nervous. How did she know that was the best thing there? So since I made my Disneyland Churro Copycat Recipe, and now this recipe, I think I feel a Disneyland recipe challenge coming on. And all I can say is – Bring it on!
Disneyland Clam Chowder Copycat Recipe
For this recipe, you will need:
2 (8 ounce) cans of chopped clams in juice
1 1/2 cups heavy cream
1 cup of clam juice
1/2 cup salted butter
1/3 cup of all-purpose flour
2 tablespoons vegetable or canola oil
2 large Yukon potatoes peeled and diced
1 small diced white onion
2 medium stalks of celery diced
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
Instructions:
Melt butter in a small saucepan over medium heat.
Add in flour and mix to creat a roux.
Cook for 4-5 minutes, until it turns light brown in color, while stirring frequently.
Remove from heat and set aside.
In a large pot, heat oil.
Sauté onions, celery, and potatoes until tender, stirring frequently, about 10 minutes.
Then add in clam juice, and bring to a gentle boil.
Reduce heat to simmer, and let cook for another 8-10 minutes.
Add in chopped clams, salt, pepper and thyme.
Add in the roux from small saucepan, and whisk well to combine.
Let it come to a gentle boil, then simmer for about 5 minutes, and serve into bread bowls.
below is a picture of the OG Disneyland Clam Chowder in all its glory!
Ingredients
- 2 (8 ounce) cans of chopped clams in juice
- 1 1/2 cups heavy cream
- 1 cup of clam juice
- 1/2 cup salted butter
- 1/3 cup of all-purpose flour
- 2 tablespoons vegetable or canola oil
- 2 large Yukon potatoes peeled and diced
- 1 small diced white onion
- 2 medium stalks of celery diced
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- Melt butter in a small saucepan over medium heat.
- Add in flour and mix to creat a roux.
- Cook for 4-5 minutes, until it turns light brown in color, while stirring frequently.
- Remove from heat and set aside.
- In a large pot, heat oil.
- Sauté onions, celery, and potatoes until tender, stirring frequently, about 10 minutes.
- Then add in clam juice, and bring to a gentle boil.
- Reduce heat to simmer, and let cook for another 8-10 minutes.
- Add in chopped clams, salt, pepper and thyme.
- Add in the roux from small saucepan, and whisk well to combine.
- Let it come to a gentle boil, then simmer for about 5 minutes, and serve into bread bowls.
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure