Recipe: Outback Steakhouse Clam Chowder (quantity recipe)

Not sure if this is the "one."

OUTBACK CLAM CHOWDER

This is enough to feed a whole restaurant-- literally!

8 oz. chopped onions
8 oz. chopped carrots
1/2 oz. diced fresh parsley
4 oz. bacon, chopped
4 lbs. potatoes, peeled and cubed
5 lbs. canned clams, drained
1/2 tbsp. ground cayenne pepper
1/2 tbsp. ground white pepper
1/2 tbsp. finely-ground black pepper
1/8 cup salt
36 oz. heavy whipping cream
1 gallon milk
1 tbsp. shrimp base
12 oz. butter
12 oz. flour

You will probably want to reduce the amount of each ingredient proportionately for a smaller finished product.

Over a medium heat, cook down onions, carrots, parsley and bacon for about 20 minutes.

Meantime, steam potatoes for about 20 minutes, or until slightly tender.

Drain clams and reserve 1 quart clam juice. Set aside.

Add cayenne pepper, white pepper, black pepper and salt to the onion-veggie mixture. Add heavy whipping cream, milk, reserved clam juice, and shrimp base and allow to come to boil.

In a smaller pot, melt butter and slowly add in flour to form roux. Once veggie mixture is boiling, add roux and thoroughly stir.

Turn off heat and add clams. Add potatoes. Serve.

From: Guest Chef: Alonzo Callens, April 28, 2006
Adapted from source: WTAJTV, 10 News, Keystone Kitchen