New England Lobster Bake Chowder

New England Lobster Bake Chowder

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Susan Casagrande


I had to create something for a chowder contest I had won 3 times before and came up with this. It's won 2 years in a row.


★★★★★ 1 vote

10 to 15
20 Min
1 Hr
Stove Top


  • 1 large
    onions, vidalia, peeled and chopped
  • 1 stick
  • 6 Tbsp
  • 1 large can(s)
    clam juice
  • 10 medium
    red potatos chopped
  • 1 qt
    light cream
  • 2 c
    cooked lobster meat
  • 1 small
    can chopped clams with juice
  • 3
    ears of cooked corn sliced off cob
  • 1 pkg
    seaweed salad (found in the sushi section of the store)
  • 1

How to Make New England Lobster Bake Chowder


  1. Cook the chopped vidalia onion in the butter until soft.
  2. Add 6 tbls. or so flour and stir until bubbly.
  3. Add clam juice a little at a time and stir constantly.
  4. Add the chopped potatos and cook until softened stirring a few times.
  5. Add the light cream, lobster meat, can of clams and juice and corn.
  6. Just before serving add 3/4 of the seaweed salad saving the other 1/4 package for garnish.
  7. Squeeze fresh lemon wedge onto the chowder after putting it in bowls or serve with the lemon wedge.

Printable Recipe Card

About New England Lobster Bake Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood #chowder

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