Outback Clam Chowder Recipe 395

OUTBACK STEAKHOUSE CLAM CHOWDER

Outback Steakhouse Clam Chowder image

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!

Provided by Firebyrd

Categories Soups, Stews and Chili

Time 30m

Yield 4

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 820 calories, Fat 68.127337607742 g, Carbohydrate 45.7291196846628 g, Cholesterol 230.451830520621 mg, Fiber 3.98059737092674 g, Protein 9.57697642145387 g, SaturatedFat 41.4679736094988 g, ServingSize 1 1 Serving (672g), Sodium 615.126813704002 mg, Sugar 41.7485223137361 g, TransFat 4.13786893367361 g

COPYCAT OUTBACK STEAKHOUSE CLAM CHOWDER

Copycat Outback Steakhouse Clam Chowder image

Even if you live in the heart of New England, this might be a chowder to rival your favorite. Bacon, potatoes, and clams in a creamy base make up a bowl that'll knock your socks off.

Provided by madmom007

Time 2h

Yield 16

Number Of Ingredients 15

Ingredients

8 ounces chopped onions
8 ounces chopped carrots
1/2 ounce diced fresh parsley
4 ounces bacon, chopped
4 pounds potatoes, peeled and cubed
5 pounds canned chopped clams, drained
1/2 tablespoon cayenne pepper
1/2 tablespoon ground white pepper
1/2 tablespoon finely-ground black pepper
1/8 cup salt
36 ounces heavy whipping cream
1 gallon milk
1 tablespoon shrimp base
12 ounces butter
12 ounces flour

Steps:

You will probably want to reduce the amount of each ingredient proportionately for a smaller finished product. Over a medium heat, cook down onions, carrots, parsley and bacon for about 20 minutes. Meantime, steam potatoes for about 20 minutes, or until slightly tender. Drain clams and reserve 1 quart clam juice. Set aside. Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie 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 add in flour to form roux. Once veggie mixture is boiling, add roux and thoroughly stir. Turn off heat and add clams. Add potatoes. Serve. Recipe Source: Guest Chef: Alonzo Callens

Nutrition Facts :

CLAM CHOWDER - OUTBACK STEAKHOUSE RECIPE - (4/5)

Clam Chowder - Outback Steakhouse Recipe - (4/5) image

Provided by á-914

Number Of Ingredients 15

Ingredients

2 ounces chopped onions
2 ounces chopped carrots
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

Steps:

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.

OUTBACK CLAM CHOWDER RECIPE - (3.9/5)

Outback Clam chowder Recipe - (3.9/5) image

Provided by rvandekop

Number Of Ingredients 16

Ingredients

1 medium onion
5-6 carrots peeled and chopped
2 tsp parsley
6 slices of bacon minced
2 lbs potatoes, peeled and cubed
5 6oz cans minced clams
1 8oz bottle clam juice
1 tsp cayenne pepper
1 tsp white pepper
1 tsp pepper
1 Tbs shrimp base(lobster works as well)
1 Tbs salt
2 pints heavy whipping cream
1/2 gal. milk
3/4 c butter
1 c flour

Steps:

Cook down all veggies with bacon about 20 min. or until tender in large stockpot, toward end add parsley. Meanwhile boil potatoes and drain clams reserving juice. Add cayenne, white pepper, pepper, salt, and shrimp base to veggies, stir well. Add cream, milk, and all clam juice. in a separate saucepan make roux with butter and flour. Slowly add roux to soup mixture and bring to a boil for 5 min. Turn off heat and add clams and potatoes. Use less cayenne if desired, somewhat spicy.

OUTER BANKS CLAM CHOWDER

Outer Banks Clam Chowder image

A hearty, delicious way to start a meal, this clam and potato chowder is seafoodâ€™s answer to chicken noodle soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

4 cups cold water
3 dozen cherrystone clams, scrubbed
1/3 pound good-quality bacon, cut into 1-inch pieces
2 medium yellow onions, cut in 1/4-inch dice
2 cloves garlic, minced
3 medium russet potatoes
1/4 cup white wine
Coarse salt and freshly ground pepper

Steps:

Fill a large high-sided saucepan with the 4 cups cold water. Set over high heat, and bring to a boil. Add clams, cover with lid slightly askew, and cook 5 minutes. Remove any clams that have opened, and transfer to a bowl. Continue cooking clams, removing them as they open, for 5 to 10 minutes more. Discard any clams that have failed to open after this time. Strain cooking liquid through a cheesecloth-lined sieve. Set aside.
Wipe out saucepan; return to medium heat. Add bacon; cook until golden and crisp, about 7 minutes. Using a slotted spoon, remove bacon from saucepan, and transfer to a paper towel-lined plate to drain, leaving the fat in the pan.
Add onions and garlic to saucepan, and cook in bacon fat until soft and translucent, stirring often so they do not brown, about 5 minutes. Add 3 1/2 cups of reserved clam broth and potatoes. Bring to a simmer, and cook until potatoes are very tender, about 20 minutes.
Roughly chop clams. Add clams, wine, and an additional 1/2 cup broth to saucepan. Season with salt and pepper. Heat through, and serve. Keep chowder, covered, in the refrigerator 1 to 2 days.

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