Outback Clam Chowder Recipe 395 Food

OUTBACK CLAM CHOWDER RECIPE - (3.9/5)

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.

INCREDIBLE CLAM CHOWDER

Steps:

• Put vegetables in saucepan and add water to cover. Drain clam juice into saucepan.
• Cook 20 minutes or until potatoes are done.
• In a large pot melt butter. Add flour,half and half, salt, sugar, and pepper to taste. Cook on medium to medium high heat until thickened and smooth, stirring constantly.
• Add juice/water mixture and vegetables. Remove from heat and add clams. Serve.

CLAM CHOWDER - OUTBACK STEAKHOUSE RECIPE - (4/5)

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.

CLAM CHOWDER

Steps:

• Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells - reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
• Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
• Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken - you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

IRISH CLAM CHOWDER

Steps:

• Chop leek and place in a bowl of cold water; agitate leeks with fingers to loosen dirt.
• Dice potatoes.
• In a large, heavy bottomed pot, saute leeks in 2 T. butter over medium heat until bright green and fragrant.
• Add clam juice and chicken broth.
• Add potatoes and simmer until potatoes are tender.
• While potatoes are simmering, in a saucepan, over medium-low heat, melt remaining butter.
• Add flour and whisk into butter, cooking for a couple of minutes.
• Add milk and whisk until smooth.
• Whisk constantly until mixture becomes very thick and bubbly.
• Add white sauce to potato/leek mixture and stir with a wooden spoon until combined well.
• Add clams, and salt & pepper to taste.