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Outback Steakhouse Clam Chowder

recipe at a glance
Rating: 5/5 5 stars
11 reviews

ready in: 1-2 hrs
serves/makes:   16
  

recipe id: 68140
cook method: stovetop
Outback Steakhouse Clam Chowder Recipe
photo by: Bob Branson
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ingredients

8 ounces chopped onions
8 ounces chopped carrots
1/2 ounce diced fresh parsley
4 ounces bacon, chopped
4 pounds potatoes, peeled and cubed
5 pounds canned chopped clams, drained
1/2 tablespoon cayenne pepper
1/2 tablespoon ground white pepper
1/2 tablespoon finely-ground black pepper
1/8 cup salt
36 ounces heavy whipping cream
1 gallon milk
1 tablespoon shrimp base
12 ounces butter
12 ounces flour

directions

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

added by

madmom007

nutrition

953 calories, 56 grams fat, 60 grams carbohydrates, 53 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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Registered Member at CDKitchen.com



Member since: December 11, 2013
REVIEW: recipe rating
We tried this recipe changed to four servings. It was amazing! We are going to serve it at christmas so this was a test run. Will be making the full size recipe then! You can't go wrong with this recipe!



Registered Member at CDKitchen.com



Member since: May 9, 2010
REVIEW: recipe rating
I have to say that I'm impressed that a chain restaurant that doesn't necessarily specialize in New England style food can pull off a clam chowder recipe so well. This is one of the best recipes I've had - either homemade or in restaurants on the east coast. I cut the recipe in 1/4 because it would make a ton otherwise. You can freeze clam chowder but it's never quite as good as freshly made so I would just change the serving size to what you need instead of making the full batch unless you're having a party.



Guest at CDKitchen.com



REVIEW: recipe rating
best clam chowder ever



Guest at CDKitchen.com



REVIEW: recipe rating
I can't tell you how many people I have turned on to this clam chowder. I have eaten clam chowder all over the States..including Maine...where they claim to have the best. The Outback Clam Chowder is the BEST you will ever have. You must try this!



Guest at CDKitchen.com



REVIEW: recipe rating
I grew up with some of the best clam chowders in new england. this one is right up there. I get cravings for it all the time but I live in rural kansas now where, and no offence to kansas, it's hard to get a good clam chowder. we don't even have outback here. so I make this recipe whenever I get homesick.



Guest at CDKitchen.com



REVIEW: recipe rating
I cut down the recipe to serve four people and it turned out incredible. I'm not sure why people are asking about "shrimp paste" There is no shrimp paste in this it's shrimp BASE like for making stock or soup. I couldn't find specifically shrimp base but I did find seafood base so I used that.



Guest at CDKitchen.com



REVIEW: recipe rating
This was a great recipe for clam chowder! Very tasty, but word of caution!! Don't make the full recipe unless you plan on feeding a lot of people!! I'm not sure how much one serving is, but there are much more than 16 servings! BTW, shrimp paste is hard to find, and so I just skipped it...the end result was very very good, so don't worry if you can't find it!



Guest at CDKitchen.com



REVIEW: recipe rating
I've made this twice now and it is The Best NE Clam Chowder recipe! The first time I pre-cooked the bacon before adding it and didn't get much flavor from it. The second time, I cooked it with the carrots, onion and parsley. I had to skim some bacon grease off the top. I would recommend TRIMMING the bacon of most of its fat before cooking. Easy to make, delicious. Great with raw milk.



Guest at CDKitchen.com



REVIEW: recipe rating
Loved this recipe! After eating at Outback and having their clam chowder, ... This recipe is very close! fantastic!... I couldn't find the shrimp base without going out of town to get it, so I bought salad shrimp and processed it into a paste...seemed to work well. Family and friends now rave about the "new improved" chowder I now make. I am going to swap out the clams for oysters next time I try it!



Guest at CDKitchen.com



REVIEW: recipe rating
I just made this clam chowder yesterday as part of our Easter dinner. And it was just awesome! Everyone loved it! We had also prepared some smoked salmon as an entree and added a little of that into our bowls of chowder. wow... is there a "10" rating? And, because we had some non-seafood eaters, just before adding the seafood, I poured some into another pot and made that into corn chowder. There was soup for everyone... clam chowder, smoked salmon and clam chowder, and corn chowder. Note: This recipe has a "kick" to it. Must love "peppers"!



Guest at CDKitchen.com



REVIEW: recipe rating
I tried this recipe a while ago--and I was pleasantly surprised at how closely it resembled the actual one at Outback! I had to divide all the ingredients by four (to serve 4 rather than 16) and there was still a bunch left over. Overall, I thought this was excellent--kudos to the person that came up with this!



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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.