Outback Steakhouse Clam Chowder
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!"sherrillsealesmerrifield: 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 =)" - Firebyrd
Yield: 4 Servings Ready in 45 minutes
382 people trying soon
|2 ouncesonions; chopped|
|2 ouncescarrots; chopped|
|1 tablespoonfresh parsley; diced|
|1 ouncebacon; chopped|
|1 poundpotatoes; peeled and cubed|
|1 1/2 poundscanned chopped clams; drain and reserve juice (20 oz)|
|3 dashescayenne pepper|
|3 dashesground white pepper|
|3 dashesblack pepper; finely ground|
|1 1/2 teaspoonsSalt|
|9 ouncesheavy whipping cream|
|3/4 teaspoonshrimp base|
Outback Steakhouse Clam Chowder Preparation
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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