Outback Steakhouse Clam Chowder

Outback Steakhouse Clam Chowder

16 reviews, 4.7 star(s). 94% would make again

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!

Ingredients

2 ounces onions; chopped
2 ounces carrots; chopped
1 tablespoon fresh parsley; diced
1 ounce bacon; chopped
1 pound potatoes; peeled and cubed
1 1/2 pounds canned chopped clams; drain and reserve juice (20 oz)
3 dashes cayenne pepper
3 dashes ground white pepper
3 dashes black pepper; finely ground
1 1/2 teaspoons Salt
9 ounces heavy whipping cream
4 cups milk
3/4 teaspoon shrimp base
6 tablespoons Butter
2/3 cup Flour

Original recipe makes 4 Servings

Servings  

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.

Alert editor   

So good I tend to keep filling my breadbowl until it comes apart...>_<
Firebyrd

Calories Per Serving: 820 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

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 2y ago

Love the taste! But the roux sometimes is hard to mix in fully.
torimoore 2y ago

Very yummy! Close to Outback's recipe.
sbordonado1 3y ago

Wow, this was really good
lirgafin99 4y ago

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 4y ago

Demonica.. 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
sherrillsealesmerrifield 4y ago

Sure 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!
Firebyrd 4y ago

No clam juice in this recipe?
fatsausage1 4y ago

I'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!
SanchoPanza 4y ago

It was soooo amazing! Everybody loved it thanks
Lindseyg31 4y ago

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