Request: Outback Clam Chowder
Any OUTBACK enthusiasts out there? How about a recipe for the wonderful
Clam Chowder you'll find there? Any clues??
Outback Clam Chowder
This is enough to feed a whole restaurant-- literally!
8 oz. chopped onions
8 oz. chopped carrots
1/2 oz. diced fresh parsley
4 oz. bacon, chopped
4 lbs. potatoes, peeled and cubed
5 lbs. canned chopped clams) , drained
1/2 Tbsp. cayenne pepper
1/2 Tbsp. ground white pepper
1/2 Tbsp. finely-ground black pepper
1/8 cup salt
36 oz. heavy whipping cream
1 gallon milk
1 Tbsp. _shrimp base_
12 oz. butter
12 oz. 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.
From: Guest Chef: Alonzo Callens,
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