Difficulty: 3 (1=easiest :: hardest=5)Serves/Makes: 16
Ingredients: 1/2 1/4
8 ounces chopped onions 4 oz 2 oz
8 ounces chopped carrots 4 oz 2oz
1/2 ounce diced fresh parsley 1/4 oz 1/8 oz
4 ounces bacon, chopped 2 oz 1 oz
4 pounds potatoes, peeled and cubed 2 lb 1 lb
5 pounds canned chopped clams, drained 2.5 lb 1.25 lb
1/2 tablespoon cayenne pepper 1/4 tbs 1/8 tbs
1/2 tablespoon ground white pepper 1/4 tbs 1/8 tbs
1/2 tablespoon finely-ground black pepper 1/4 tbs 1/8 tbs
1/8 cup salt 1 tbs 1/2 tbs
36 ounces heavy whipping cream 18 oz 9 oz
1 gallon milk 1/2 gallon 1/4 gallon
1 tablespoon shrimp base 1/2 tbs 1/4 tbs
12 ounces butter 6 oz 3 oz
12 ounces flour 6 oz 3 oz
Directions:
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
This recipe from CDKitchen for Outback Steakhouse Clam Chowder serves/makes 16
