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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (672g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 613 (75%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 230.5mg||71 %|
|Sodium 615.1mg||21 %|
|Potassium 958mg||25 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 41.7g|
|Protein 9.6g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 820
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What would you serve with this? Link in another recipe
annieeatonwheatonThis 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.3y ago
torimooreLove the taste! But the roux sometimes is hard to mix in fully.3y ago
sbordonado1Very yummy! Close to Outback's recipe.4y ago
lirgafin99Wow, this was really good4y ago
Firebyrdsherrillsealesmerrifield: 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 =)4y ago
sherrillsealesmerrifieldDemonica.. 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).. Thanks4y ago
FirebyrdSure 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!4y ago
fatsausage1No clam juice in this recipe?4y ago
SanchoPanzaI'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!4y ago
Lindseyg31It was soooo amazing! Everybody loved it thanks4y ago