Clam chowder is a classic comfort food that warms us up on chilly days. Outback’s version takes this traditional favorite and adds a rich, creamy twist that’s both hearty and satisfying. It’s perfect for seafood lovers who want a taste of the coast right at home.
We love how this recipe balances fresh clams, tender potatoes, and savory bacon in a velvety broth. Making Outback Clam Chowder from scratch is easier than you might think, and it’s a great way to impress family and friends with a restaurant-quality dish. Let’s dive into the flavors that make this chowder so irresistible and learn how to recreate it in our own kitchens.
Ingredients
To make an authentic and flavorful Outback Clam Chowder, we need to gather fresh, high-quality ingredients that bring out the dish’s rich and creamy texture. Below, we break down all the essentials into clear categories for easy preparation.
Clam Chowder Ingredients
We start with the core components that define the hearty and savory nature of the chowder. Each ingredient is carefully chosen for its role in creating that restaurant-quality experience at home.
- 4 cups fresh clams (shucked with juice reserved) or 2 cans (6.5 oz) chopped clams with juice
- 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 slices center-cut bacon, diced
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely diced
- 2 cloves garlic, minced
- 3 cups clam juice or bottled bottled clam broth
- 1 cup heavy cream
- 2 cups whole milk
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
Seasonings and Spices
Balancing the chowder’s flavors means adding the right seasonings. These will enhance the natural essence of the clams while bringing savory depth.
| Seasoning | Quantity | Notes |
|---|---|---|
| Fresh cracked black pepper | 1 teaspoon | Adjust to taste |
| Sea salt | 1 teaspoon | Add incrementally |
| Dried thyme | ½ teaspoon | Adds subtle herbal notes |
| Smoked paprika | ¼ teaspoon | Optional, for smoky undertone |
| Bay leaf | 1 leaf | Remove before serving |
Optional Garnishes
To elevate presentation and flavor, garnishes add vibrant color and complementary textures. We love how these finish off the chowder perfectly.
- Fresh chopped parsley or chives
- Oyster crackers or toasted baguette slices
- A drizzle of extra virgin olive oil or melted butter
- Crispy fried bacon bits
Equipment Needed
To create the perfect Outback Clam Chowder at home, having the right equipment on hand is essential. This ensures smooth preparation and allows us to achieve that creamy, rich texture reminiscent of the restaurant version. Here’s the list of key tools we need:
- Large Dutch Oven or Heavy-Bottomed Pot
Ideal for sautéing the bacon and vegetables, and slowly simmering the chowder to develop deep flavors without burning.
- Chef’s Knife
For dicing onions, celery, and potatoes precisely. A sharp knife helps us maintain consistent cuts, ensuring even cooking.
- Cutting Board
A sturdy, non-slip surface for all our chopping tasks.
- Measuring Cups and Spoons
Accuracy is key in replicating flavors. We measure liquids like clam juice, milk, and cream carefully, as well as seasonings.
- Wooden Spoon or Silicone Spatula
For stirring gently without scratching the pot, helping us combine ingredients evenly.
- Ladle
To serve the chowder elegantly into bowls.
- Colander or Fine Mesh Strainer
Used to drain canned clams or rinse fresh clams if using them.
- Peeler
For peeling potatoes efficiently.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven or Pot | Sautéing, simmering the chowder |
| Chef’s Knife | Chopping vegetables and potatoes |
| Cutting Board | Safe surface for cutting |
| Measuring Cups and Spoons | Accurate measurement of ingredients |
| Wooden Spoon or Silicone Spatula | Stirring without damage to cookware |
| Ladle | Serving the chowder |
| Colander or Fine Mesh Strainer | Draining or rinsing clams |
| Peeler | Peeling potatoes |
Prep Work
Before we start cooking our Outback Clam Chowder, completing precise prep work will ensure a smooth and flavorful cooking process. Let’s dive into the essential tasks that lay the foundation for this rich, creamy chowder.
Preparing the Clams
To capture the authentic taste of Outback Clam Chowder, fresh clams are vital. Begin by thoroughly rinsing the clams under cold running water to remove sand and grit. Next, soak them in a bowl of salted cold water for 20 minutes. This step helps the clams expel any remaining sand for a clean bite. After soaking, drain the clams and use a colander or fine mesh strainer to rinse again. If using canned clams, reserve the clam juice for added richness in the chowder.
Chopping Vegetables
Our hearty chowder relies on perfectly chopped vegetables for balanced texture and flavor brightness:
- Yukon Gold potatoes: Peel and dice into ½-inch cubes for even cooking.
- Onion: Finely chop to release its sweetness and blend seamlessly into the broth.
- Celery: Dice into small pieces to add a subtle crunchy contrast.
- Garlic: Mince finely to infuse the chowder without overpowering other flavors.
Take care to chop uniformly to ensure an even cook time and pleasing mouthfeel throughout the chowder.
Measuring Ingredients
Accurate ingredient measurement preserves the balance of flavor and texture characteristic of our Outback Clam Chowder. Use these measurements as your guide:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh clams | 2 pounds | Thoroughly cleaned and soaked |
| Yukon Gold potatoes | 3 medium | Peeled and diced |
| Bacon | 4 slices | Cooked crisp and chopped |
| Yellow onion | 1 medium | Finely chopped |
| Celery stalks | 2 | Diced |
| Garlic cloves | 3 | Minced |
| Clam juice | 2 cups | From canned clams or bottled |
| Heavy cream | 1 cup | For richness |
| Whole milk | 1 cup | To lighten the broth |
| Black pepper | 1 teaspoon | Freshly ground |
| Sea salt | 1 teaspoon | Adjust to taste |
| Dried thyme | ½ teaspoon | Adds herbal notes |
| Smoked paprika | ½ teaspoon | Provides subtle smoky flavor |
| Bay leaf | 1 | For aromatic depth |
For precise results, measure dry and liquid ingredients using standard measuring cups and spoons. This ensures our chowder achieves that creamy texture and complex flavor profile reminiscent of the Outback original.
Cooking Instructions
Follow these step-by-step directions to create a rich and creamy Outback Clam Chowder that bursts with fresh seafood flavor and comforting textures.
Making the Base
- Cook the bacon: In a large Dutch oven over medium heat, add 6 slices of chopped bacon. Cook until crisp, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté aromatics: Add 1 cup finely chopped onion, 1/2 cup chopped celery, and 3 minced garlic cloves to the bacon fat. Cook while stirring occasionally until softened and translucent, about 5 minutes.
- Add potatoes and seasoning: Stir in 2 cups peeled and diced Yukon Gold potatoes, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, and 1 bay leaf. Cook for 2 minutes to coat potatoes and aromatics with seasonings.
- Deglaze and add clam juice: Pour in 2 cups clam juice and scrape the bottom of the pot to release browned bits. Bring the mixture to a gentle boil.
Adding Clams and Vegetables
- Prepare fresh clams: After thoroughly rinsing and soaking, drain your 1 pound chopped fresh clams using a fine mesh strainer.
- Add clams and cream base: Once the potato mixture is boiling, reduce heat to low and stir in the chopped clams, 1 cup heavy cream, and 1 cup whole milk for that signature creamy texture.
- Combine cooked bacon: Return the crisp bacon pieces to the pot, distributing them evenly.
- Adjust seasoning: Taste the broth and add additional salt or pepper as desired.
Simmering the Chowder
- Simmer gently: Cover the Dutch oven and let the chowder simmer for 20-25 minutes, stirring occasionally. The potatoes should become tender and the flavors meld beautifully.
- Check texture: If the chowder is too thick, add a splash of milk or clam juice to reach your preferred consistency.
- Remove bay leaf: Before serving, remove the bay leaf to avoid bitterness.
| Step | Ingredient | Quantity | Notes |
|---|---|---|---|
| Bacon cooking | Chopped bacon | 6 slices | Cook until crisp |
| Aromatics sautéing | Onion, celery, garlic | 1 cup, 1/2 cup, 3 cloves | Finely chopped and minced |
| Potatoes and seasoning | Yukon Gold potatoes, sea salt, black pepper, thyme, paprika, bay leaf | 2 cups, 1 tsp, 1/2 tsp, 1/2 tsp, 1/2 tsp, 1 leaf | Dice potatoes; add spices |
| Liquid addition | Clam juice | 2 cups | Use fresh or canned |
| Cream mixture | Heavy cream, whole milk | 1 cup each | Adds richness |
| Fresh clams | Chopped clams | 1 lb | Rinsed and drained |
| Final cooking time | Simmer | 20-25 minutes | Let flavors meld |
Serving Suggestions
To enjoy our Outback Clam Chowder to its fullest, we recommend pairing it with complementary textures and flavors that enhance its creamy, savory profile. Here are our top tips for presenting and serving this hearty seafood dish.
How to Serve Outback Clam Chowder
Serve the Outback Clam Chowder hot to preserve its rich, velvety texture and maximize the blend of smoky bacon and tender clams. Use a deep bowl or a classic chowder crock to retain warmth throughout the meal. Garnish with a sprinkle of fresh herbs such as chopped parsley or chives for a burst of color and fresh aroma. For an added crunch and extra touch of indulgence, a few homemade crispy bacon bits or oyster crackers make perfect toppings.
Pro Tip: Add a small drizzle of melted butter or a dash of smoked paprika on the surface just before serving to intensify the depth of flavor.
Recommended Side Dishes
Balancing our hearty chowder with the right sides rounds out the meal beautifully. We suggest:
| Side Dish | Flavor Profile | Why It Works with Clam Chowder |
|---|---|---|
| Crusty French Baguette | Buttery, crunchy | Perfect for dipping and soaking up the creamy broth |
| Caesar Salad | Crisp, tangy | Provides refreshing contrast to rich chowder |
| Garlic Parmesan Breadsticks | Cheesy, aromatic | Complements smoky bacon notes in chowder |
| Roasted Asparagus | Earthy, slightly bitter | Adds a light vegetable element to balance richness |
| Cornbread | Sweet, moist | Offers a subtle sweetness that pairs well with savory flavors |
These sides allow us to build a well-rounded meal that highlights the Outback Clam Chowder’s bold, creamy essence while bringing in complementary textures and tastes.
Make-Ahead Tips
Preparing our Outback Clam Chowder ahead of time not only saves valuable cooking time but also enriches the flavors as they meld beautifully overnight. Here are essential make-ahead strategies to ensure your chowder tastes fresh and delicious when served.
Refrigeration Guidelines
- Allow the chowder to cool completely at room temperature for no more than 2 hours.
- Transfer to an airtight container and refrigerate for up to 48 hours.
- Before reheating, stir gently to recombine any separated cream or broth.
Freezing Instructions
Freezing is possible but requires specific steps to maintain the chowder’s creamy texture and flavor:
| Step | Instruction |
|---|---|
| Cool | Cool the chowder fully before freezing. |
| Portion | Divide into meal-sized airtight containers or freezer bags. |
| Label | Mark each container with the date and contents clearly. |
| Freeze Duration | Store up to 2 months for optimal freshness. |
| Thawing | Thaw overnight in the refrigerator before reheating. |
Reheating Tips for Creamy Chowder
- Heat gently on the stove over medium-low heat to prevent curdling.
- Stir frequently until warmed through.
- If the chowder thickens too much, add a splash of whole milk or clam juice to loosen the texture.
- Avoid microwaving at high power as this can cause uneven heating and separation.
Enhancing Flavor After Storage
“The flavors of seafood and smoky bacon in our chowder truly deepen with time.” To refresh and brighten the dish after storage:
- Squeeze fresh lemon juice over the chowder just before serving to add brightness.
- Sprinkle fresh chopped parsley or thyme for visual appeal and herbal notes.
- Add a small pat of butter while reheating for extra richness.
Utilizing these make-ahead tips, we can enjoy the comforting, restaurant-quality taste of Outback Clam Chowder anytime with minimal effort.
Storage and Reheating
Proper storage and reheating techniques ensure our Outback Clam Chowder retains its creamy texture and rich flavor for later enjoyment. Follow these steps to keep the chowder fresh and delicious:
Storing Outback Clam Chowder
- Cool the chowder to room temperature within two hours of cooking to prevent bacterial growth.
- Transfer to an airtight container to preserve freshness and avoid absorbing other fridge odors.
- Store in the refrigerator for up to 3 days or freeze for longer storage.
| Storage Method | Maximum Duration | Storage Tip |
|---|---|---|
| Refrigerator | 3 days | Use airtight containers |
| Freezer | Up to 3 months | Label container with date |
Freezing Guidelines
- Before freezing, cool the chowder completely.
- Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
- Avoid freezing chowder with garnishes like fresh herbs or crispy bacon; add these after reheating.
Reheating Instructions
To preserve the chowder’s rich flavor and creamy consistency, reheat gently:
- Thaw frozen chowder overnight in the refrigerator.
- Transfer chowder to a large pot or saucepan.
- Heat over low to medium heat, stirring frequently to prevent scorching.
- If the chowder becomes too thick, add a splash of milk or clam juice to adjust the consistency.
- Heat until the chowder reaches an internal temperature of 165°F (74°C), ensuring it is piping hot throughout.
Pro Tip: Adding a squeeze of fresh lemon juice or a sprinkle of fresh herbs after reheating brightens the flavors and rejuvenates the chowder’s profile.
Following these storage and reheating tips lets us enjoy the comforting flavors of Outback Clam Chowder long after the initial meal.
Conclusion
Making Outback Clam Chowder at home is a rewarding way to bring rich, comforting flavors to your table. With fresh ingredients and a few simple steps, we can capture that creamy, savory taste that makes this chowder a favorite. Whether you’re cooking for family or entertaining guests, this recipe offers a delicious, impressive option that’s sure to satisfy.
By mastering the preparation, cooking, and storage tips, we ensure every bowl is just as flavorful as the first. Let’s enjoy the warmth and heartiness of this classic dish whenever the craving strikes.
Frequently Asked Questions
What are the main ingredients in Outback’s clam chowder?
Outback Clam Chowder primarily includes fresh clams, Yukon Gold potatoes, bacon, onion, celery, garlic, clam juice, heavy cream, and whole milk. Seasonings such as black pepper, sea salt, thyme, smoked paprika, and bay leaf enhance the flavor.
Can I make Outback clam chowder at home easily?
Yes, the recipe is designed for home kitchens, requiring common ingredients and standard cooking tools. Following the step-by-step instructions allows you to create a creamy, restaurant-quality chowder with ease.
What tools are essential for preparing Outback clam chowder?
Key tools include a large Dutch oven or heavy pot, chef’s knife, cutting board, measuring cups and spoons, wooden spoon or silicone spatula, ladle, colander or fine mesh strainer, and a peeler.
How do I prepare fresh clams for the chowder?
Rinse and soak the clams thoroughly to remove any sand or grit. This cleansing step ensures the chowder has a clean, fresh clam flavor.
What is the cooking process to make the chowder?
Start by cooking bacon until crisp, then sauté onion, celery, and garlic. Add potatoes and seasonings, deglaze with clam juice, incorporate clams, cream, and milk, then simmer until flavors meld and potatoes are tender.
How should I serve Outback clam chowder?
Serve hot in a deep bowl or chowder crock, garnished with fresh herbs, crispy bacon bits, or oyster crackers. Pair with crusty bread or a fresh salad for a complete meal.
Can I store and reheat leftover clam chowder?
Yes, cool chowder to room temperature within two hours, refrigerate in an airtight container for up to three days, or freeze for longer storage. Reheat gently to maintain texture and flavor, adding fresh lemon juice or herbs if desired.
What are some good side dishes for clam chowder?
Good sides include French baguette, Caesar salad, garlic Parmesan breadsticks, roasted asparagus, and cornbread, which balance the chowder’s rich, creamy taste.
Does the recipe include any optional garnishes?
Yes, optional garnishes like fresh herbs, oyster crackers, and crispy bacon bits can elevate both the flavor and appearance of the chowder.
How can I enhance the flavor of the chowder after reheating?
Add a squeeze of fresh lemon juice, sprinkle fresh herbs, or a pinch of smoked paprika to brighten and deepen the flavors after reheating.