Recipe of Quick Clam Chowder Outback Steakhouse style
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Award-winning Clam Chowder Outback Steakhouse style. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Clam Chowder Outback Steakhouse style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Clam Chowder Outback Steakhouse style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Clam Chowder Outback Steakhouse style using 11 ingredients and 4 steps. Here is how you cook that.
If you’ve ever been to an Outback Steakhouse and ordered the clam chowder. You will realize two things one that this clam chowder has a kick to it, and two that it should not be considered an appetizer. The mock recipes I have seen call for a ton of heavy cream. My version is lightened up a bit by using condensed soup and just a cup of half and half. The condensed soup also saves a step of making a roux as it lends thickening agents.
Ingredients and spices that need to be Make ready to make Clam Chowder Outback Steakhouse style:
- 10 (6.5 oz) cans of minced clams drained reserve 1 cup of juice
- 3 (14.5 oz) can of diced potatoes
- 2 (10.5 oz) cans of condensed cream of shrimp
- 2 (10.5 oz) cans of condensed cream of celery
- 1 cup finely chopped carrots
- 1 cup diced onions
- 1 cup diced celery
- Tbsp fresh parsley
- 4 strips center cut bacon
- Salt, pepper, cayenne pepper, white pepper
- 1 cup half and half
Steps to make Clam Chowder Outback Steakhouse style
- On medium heat assemble the mirepoix with 4 tbsp unsalted butter, finely diced celery, carrots, onions, and a tbsp of parsley. This will add a nice flavor base to the soup. The aroma is also fantastic
- Next add in chopped bacon and 1tsp salt and 3 peppers. Start with about 1/4 tsp of each of these peppers as you can add more in at the end to your preference of heat.
- Get your can opener ready because you will be opening then adding right to the pot. Reserve 1 cup of juice drained from the clams and add to soup
- The last thing you need to do is add in a cup of half and half. You may also add in more pepper. Let simmer for at least 20-30 minutes then serve.
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