Recipe of Perfect Clam Chowder Outback Steakhouse style

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, clam chowder outback steakhouse style. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Clam Chowder Outback Steakhouse style is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Clam Chowder Outback Steakhouse style is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must 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:

1. Take cans of minced clams drained reserve 1 cup of juice
2. Get can of diced potatoes
3. Take cans of condensed cream of shrimp
4. Make ready cans of condensed cream of celery
5. Prepare finely chopped carrots
6. Make ready diced onions
7. Get diced celery
8. Make ready fresh parsley
9. Take center cut bacon
10. Make ready Salt, pepper, cayenne pepper, white pepper
11. Take half and half

Instructions to make Clam Chowder Outback Steakhouse style:

1. 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
2. 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.
3. 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
4. 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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