Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, clam chowder outback steakhouse style. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Clam Chowder Outback Steakhouse style is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Clam Chowder Outback Steakhouse style is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have clam chowder outback steakhouse style using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Clam Chowder Outback Steakhouse style:
- Prepare 10 (6.5 oz) cans of minced clams drained reserve 1 cup of juice
- Make ready 3 (14.5 oz) can of diced potatoes
- Prepare 2 (10.5 oz) cans of condensed cream of shrimp
- Get 2 (10.5 oz) cans of condensed cream of celery
- Make ready 1 cup finely chopped carrots
- Make ready 1 cup diced onions
- Get 1 cup diced celery
- Take Tbsp fresh parsley
- Take 4 strips center cut bacon
- Make ready Salt, pepper, cayenne pepper, white pepper
- Take 1 cup half and half
Instructions 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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