Recette Clam Chowder Outback Steakhouse style Saboroso

Clam Chowder Outback Steakhouse style - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Clam Chowder Outback Steakhouse style! A quick and easy dinner that is ready in under 35 minutes!

You can cook Clam Chowder Outback Steakhouse style with 11 Ingredients and 4 steps. See the following guide!

1. 10 (6.5 oz) cans of minced clams drained reserve 1 cup of juice.
2. 3 (14.5 oz) can of diced potatoes.
3. 2 (10.5 oz) cans of condensed cream of shrimp.
4. 2 (10.5 oz) cans of condensed cream of celery.
5. 1 cup finely chopped carrots.
6. 1 cup diced onions.
7. 1 cup diced celery.
8. Tbsp fresh parsley.
9. 4 strips center cut bacon.
10. Salt, pepper, cayenne pepper, white pepper.
11. 1 cup half and half.

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..