Considered one of Red Lobster's signature items, this dish has been screaming to be cloned for years now. The tiny screams, which sound like hundreds of little clams being plucked from their shells, could no longer be ignored. What's great about this clone recipe is that we don't have to do any of the plucking ourselves. Rather than going through the tedious (and expensive) task of steaming fresh clams and dicing up all the good parts, we can use the more affordable and convenient canned clams found in any supermarket. Just remember to not toss out the clam juice in the cans when you open them, since you'll need that flavorful liquid in the first step.