Outback Steakhouse Clam Chowder
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Serves/Makes: 16
Ready in: 1-2 hrs
- 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
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
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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