CLAM CHOWDER - OUTBACK STEAKHOUSE RECIPE - (4/5)
Provided by á-914
Number Of Ingredients 15
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 STEAKHOUSE CLAM CHOWDER
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
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
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
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 :
NEW ENGLAND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Quick & Easy Lunch Clam Fall Winter Family Reunion Potluck
Yield Makes 2 quarts
Number Of Ingredients 15
Steps:
- Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
- Add the potatoes and simmer until tender, about 15 minutes.
- Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
MY BEST CLAM CHOWDER
A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.
Provided by PIONEERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g
OUTBACK CLAM CHOWDER RECIPE - (3.9/5)
Provided by rvandekop
Number Of Ingredients 16
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.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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