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Outback Clam chowder


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Rate this recipe 3.9/5 (15 Votes)


  • 1 medium onion
  • 5-6 carrots peeled and chopped
  • 2 tsp parsley
  • 6 slices of bacon minced
  • 2 lbs potatoes, peeled and cubed
  • 5 6oz cans minced clams
  • 1 8oz bottle clam juice
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp pepper
  • 1 Tbs shrimp base(lobster works as well)
  • 1 Tbs salt
  • 2 pints heavy whipping cream
  • 1/2 gal. milk
  • 3/4 c butter
  • 1 c flour



Step 1

Cook down all veggies with bacon about 20 min. or until tender in large stockpot, toward end add parsley. Meanwhile boil potatoes and drain clams reserving juice. Add cayenne, white pepper, pepper, salt, and shrimp base to veggies, stir well. Add cream, milk, and all clam juice. in a separate saucepan make roux with butter and flour. Slowly add roux to soup mixture and bring to a boil for 5 min. Turn off heat and add clams and potatoes. Use less cayenne if desired, somewhat spicy.

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