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 in 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 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
Recipe For Outback Clam Chowder
Wash two celery ribs, two medium carrots, and one large onion. Chop them finely with a sharp knife or grater. If you want, add more vegetables.
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.
After 5 minutes of frying, transfer the chicken to a plate. Place the chopped vegetables into the same pan. Fry them for 2 minutes.
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.
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.
Chop four clean peeled-off potatoes in cube size. Place them into the soup. Cover the pan and cook them for 5 minutes.
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 until it gets thick creamy liquid.
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.
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 For Copycat Outback Clam Chowder
- 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.
Values are given below with total servings and amount per size:
|Serving size||1 bowl|
What Is The Difference Between Clam Chowder And New England Clam Chowder?
Regular chowder is a creamy soup made with potatoes, onions, and clams. New England Clam Chowder is a cream-based soup with potatoes, onions, clams, and bacon. The main difference between the two is that one has bacon, while regular Chowder does not.
Is It Healthier Than Lobster Bisque?
It depends on the ingredients used to make each soup. Clam chowder tends to be higher in fat and calories, while lobster bisque is usually lower in fat and calories.
Is Clam Chowder Healthy for You?
It can be a healthy dish when made with whole, unprocessed ingredients, low-fat dairy, and added vegetables.
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 you are scared to think. 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.