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Before you jump to Clam Chowder Outback Steakhouse style recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
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We hope you got insight from reading it, now let’s go back to clam chowder outback steakhouse style recipe. You can have clam chowder outback steakhouse style using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Clam Chowder Outback Steakhouse style:
- Get 10 (6.5 oz) cans of minced clams drained reserve 1 cup of juice
- Provide 3 (14.5 oz) can of diced potatoes
- Provide 2 (10.5 oz) cans of condensed cream of shrimp
- Prepare 2 (10.5 oz) cans of condensed cream of celery
- Use 1 cup finely chopped carrots
- You need 1 cup diced onions
- Provide 1 cup diced celery
- Provide Tbsp fresh parsley
- You need 4 strips center cut bacon
- Get Salt, pepper, cayenne pepper, white pepper
- You need 1 cup half and half
Instructions to make Clam Chowder Outback Steakhouse style:
- 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
- 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.
- 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
- 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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