Ready in 45 minutes
This soup will definitely stick to your ribs and serves as a perfect first course or entree. Creamy rich with a little peppery heat, and simply loaded with clams; it tastes great in a bread bowl!
"This is the only clam chowder I make now. My family LOVES it! I made a few minor adjustments: instead of chopped clams, I use minced clams about 28 oz., I also reserve all of the clam juice in case I need to thin the chowder out- I use equal parts of cream and clam juice to do this. I cannot find shrimp base so I use chicken base. I wouldn't recommend bouillon, you will never get the same taste. "- annieeatonwheaton
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Note: Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base OR 2 tsp. chicken bouillon granules.
Over medium heat, cook down onions, carrots, parsley and bacon for about 10 minutes. Meanwhile, steam potatoes for about 10 minutes, or until slightly tender.
Drain clams and reserve 1 cup clam juice. Set aside.
Add cayenne pepper, white pepper, black pepper and salt to the onion-vegetable mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil.
In a smaller pot, melt butter and slowly whisk in flour to form roux. Once vegetable mixture is boiling, add roux and thouroughly stir.
Turn off heat and add clams. Add potatoes. Serve.
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annieeatonwheaton 3 weeks agoThis is the only clam chowder I make now. My family LOVES it! I made a few minor adjustments: instead of chopped clams, I use minced clams about 28 oz., I also reserve all of the clam juice in case I need to thin the chowder out- I use equal parts of cream and clam juice to do this. I cannot find shrimp base so I use chicken base. I wouldn't recommend bouillon, you will never get the same taste.
torimoore 2 months agoLove the taste! But the roux sometimes is hard to mix in fully.
sbordonado1 1 year agoVery yummy! Close to Outback's recipe.
lirgafin99 1 year agoWow, this was really good
Firebyrd 1 year agosherrillsealesmerrifield: These are weight measures, as the recipe was scaled down from the Outback's test kitchen recipe. Originally this called for pounds of carrots & bacon, I'm sure! Whenever I make this, I use a liquid measuring cup for the milk & cream tho =)
sherrillsealesmerrifield 1 year agoDemonica.. I have not made the soup yet..But I've eaten it at the Outback.. In this recipe you call for 2oz onions,2oz carrots, 1 ounce bacon and 9 ounces of cream.. Are these weight or volume ounces (in a measuring cup).. Thanks
Firebyrd 1 year agoSure does! Please note that the juice was drained & reserved from the clams, then added in the next step. ;) I love this recipe, athough it comes from Outback's Test Kitchens and not mine!
fatsausage1 1 year agoNo clam juice in this recipe?
SanchoPanza 1 year agoI'm a sucker for restaurant or steakshouse recipes, this was a winnah all round. Can't get me enough of this thick delicious chowder, lady, and that's the truth! Like the lady reviewing below sez, amazing!
Lindseyg31 1 year agoIt was soooo amazing! Everybody loved it thanks
GStew74 1 year agoThis was outstanding!! My family loved it! I'm keeping this one! I prepared it exactly as written! It was rich and hearty! Next time I'm serving it in bread bowls. Thanks!!!!
CCheryl 2 years agogreat recipe, will wait until its not 113 to cook it again,,,
MinnaPepina 2 years agoSO GOOD! Everyone loves this when I make it whatever time of year. One of out favorites!
Averykan96 2 years agoGreat recipe! My kids love it so much
sbordonado 2 years agoI made this recipe and it tastes better than Outback's, thanks a bunch it was great!
Firebyrd 4 years ago[I posted this recipe.]