Outback Clam Chowder Recipe

‘Outback Clam Chowder Recipe’ is one of my favorite dishes from the outback delicious cookbook. This recipe is very similar to the other appealing thick creamy soup along with fried bacon and seasonings.  But it is loaded with silky soft potatoes, fresh clams, and scrunchy bacon.  

Its mouthwatering tastes and flavors take you back to your childhood memories. It seems that your mother has made it for you on a cold night. The recipe was first invented in the Outback steak restaurant of America. Nowadays, every famous restaurant brings this incredible tasting recipe to their menus.

As a main dish, it treats such a hearty and wholesome creaminess. So, why don’t we start our experiment at home by following its copycat steps and ingredients? Let’s start the sweet journey.

Outback Clam Chowder Recipe

Outback Clam Chowder Recipe

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Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

200

kcal
Total time

30

minutes

Clam chowder is such a super mild creamy soup that can be made with some delicious ingredients. Loaded potatoes, clams, and bacon with vegetables turn into a ton of creamy clam soup. Even though it’s far more different flavored from other creamy soups of outback restaurants. And it’s just for chopped clams, lean bacon, fresh vegetables, and seasonings. No need to extend the ingredient list. Odds do not always give good feedback.

Ingredients

  • Bacon pieces – 1 cup

  • Carrot- 2

  • Celery ribs-  2

  • Onion- 1

  • All-purpose flour – 4 tsp

  • Chicken broth – 2 cups

  • Chopped calms- 1 cup 

  • Bay leaf- 1

  • Worchester sauce – 1 tsp

  • Thyme (dried) – 1 tsp

  • Black pepper ground- 1/4 tsp

  • Salt- 1 tsp

  • Potatoes- 4

  • Milk- 2 cups

  • Whipped cream – 1 cup

  • Tools
  • A large bowl

  • A knife

  • A saucepan

how to make Outback Clam Chowder

  • Chop the vegetables: Wash 2 celery ribs, 2 medium carrots, and 1 large onion. Chop them finely with a sharp knife or grater. If you want,  add more vegetables. 
    Chop the vegetables
  • Fry the bacon: Preheat a large pan over medium-low heat.  Add 2 tsp of oil. Heat the oil and pour 1/2 cup of neatly sliced bacon. Fry them up by stirring continuously until they bring out a golden brown texture.
    Fry the bacon
  • Fry the vegetables: After 5 minutes of frying, transfer the chicken to a plate. Place the chopped vegetables into the same pan. Fry them for 2 minutes.
    Fry the vegetables
  • Add flour and chicken broth: Now, you need to add 4 tsp of all-purpose flour. Combine with vegetables finely. Then, pour 2 cups of chicken broth. Stir them well.
    Add flour and chicken broth
  •  Allow chopped clams and seasonings: Next, allow 1 cup of chopped clams with their juice. Put a bay leaf. Add 1 tsp of Worcestershire sauce, 1 tsp of dried thyme, 1 tsp of salt, and 1 tsp of black pepper.  Saute the soup for a few minutes.
    Allow chopped clams and seasonings
  •  Place the chopped potatoes: Chop 4 clean peeled-off potatoes in cube size. Place them into the soup. Cover the pan and cook them for 5 minutes.
    Place the chopped potatoes
  • Add milk and whipped cream: Finally,  you need to add 2 cups of milk and 1 cup of whipped cream. Heat the pan on a high flame. Cover it and cook for 15 minutes maximum until it gets thick creamy liquid.
    Add milk and whipped cream
  • Garnish: Remove the pan from the heat. Transfer to a serving dish. Then, sprinkle some cooked bacon and some chopped fresh celery over the soup. Garnish them this way and serve.
    Garnish

Recipe Video

Alternatives

1. Vegetarians can skip the meat and briskets. They need to allow fresh carrots, potatoes, onions, tomatoes, green peas, celery, and corns as healthy alternatives. 

2. If you don’t like whipped cream and milk. You can use a can of condensed cream of shrimps. As alters, you can use vegetable broth.

3. Shrimp lovers can use fried shrimps as chicken alters.

Tips: 

  • Half smashed potatoes naturally make your soup creamy and complete the boiling fast.
  • To get more clam flavors, use ‘fresh clams’ and ‘ a can of clam juice’ both.
  • Don’t get rushed while cooking. Take time and cook the dish on medium-low flame. It maintains the proper quality of the nutrition values of each ingredient.

Nutrition Values:

Values are given below with total servings and amount per size:

Total serving5
Serving size1 bowl
Protein8gr
Calories200 kcal
Fat12gr
Carbs18gr
Cholesterol44 mg
Fiber2 mg
Iron3gr
Calcium120 mg
Sugar4g

Conclusion:

At present, most of the regions and their people are going to have this yummy clam chowder dish as their snacks, and cold night warm-up dish. Don’t be scared before taking any attempts to make the simple stepped recipe. It might be much easier than your scared thinking. The clam soup is firstly textured light and it gets thickened up together when it cools more. So, you can easily get the desired thickness you want.

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