Clam Chowder (Outback)

By Constance

Ingredients

• 4 oz chopped onions
• 4 oz chopped carrots
• 1/4 oz diced fresh parsley
• 2 oz bacon, chopped
• 2 lbs potatoes, peeled and cubed
• 2 1/2 lbs canned chopped clams, drained (reserve juice)
• 1/4 tbs cayenne pepper
• 1/4 tbs ground white pepper
• 1/4 tbs finely-ground black pepper
• 1/16 cup salt
• 18 oz heavy whipping cream
• 1/2 gallon milk
• 1/2 tbs shrimp base
• 6 oz butter
• 6 oz flour

Details

Servings 8

Preparation

Step 1

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

2. Steam potatoes for about 20 minutes, or until slightly tender.

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

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

5. 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 and potatoes.