Recipe: Appetizing Clam Chowder Outback Steakhouse style

Clam Chowder Outback Steakhouse style.

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Ingredients of Clam Chowder Outback Steakhouse style

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

Clam Chowder Outback Steakhouse style instructions

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..

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