Are you craving a warm and comforting bowl of clam chowder? Look no further! In this article, we will share with you a mouthwatering Outback clam chowder recipe that will transport you to the beautiful Australian Outback. Whether you’re a seasoned chef or a beginner in the kitchen, follow our simple steps to create a delectable dish that will satisfy your taste buds.
Gather Your Ingredients
Before you start cooking, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:
- 2 pounds of fresh clams
- 4 slices of bacon, diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparing the Clams
Start by cleaning the clams. Scrub them under cold running water to remove any sand or debris. Discard any clams that have opened or are cracked.
- Place the cleaned clams in a large pot.
- Add enough water to the pot to cover the clams.
- Bring the water to a boil and let the clams cook for about 5 minutes until they open.
- Once the clams have opened, remove them from the pot and set them aside.
- Strain the clam cooking liquid through a fine-mesh sieve to remove any grit. Reserve the liquid.
Creating the Base
In a large soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
Add the chopped onion to the pot and sauté until it becomes translucent and slightly golden. Stir in the minced garlic and cook for another minute.
Add the diced potatoes to the pot and pour in the chicken broth and the reserved clam cooking liquid. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, which should take about 15 minutes.
Putting It All Together
While the potatoes are cooking, remove the clams from their shells and roughly chop them into bite-sized pieces.
Once the potatoes are tender, stir in the chopped clams and the heavy cream. Simmer for another 5 minutes, allowing all the flavors to meld together. Add the butter for a richer flavor and season with salt and pepper to taste.
Serving and Garnishing
Ladle the Outback clam chowder into bowls and garnish with the crispy bacon and freshly chopped parsley. Serve hot with some crusty bread on the side.
FAQs
1. Can I use canned clams instead of fresh clams?
Yes, you can use canned clams if fresh clams are not available. Drain the clam juice from the can and use it in place of the reserved clam cooking liquid.
2. Can I freeze clam chowder?
While it is possible to freeze clam chowder, it is best enjoyed fresh. The texture of the potatoes and cream may change after freezing and thawing.
3. Can I add other seafood to the chowder?
Absolutely! Feel free to experiment and add shrimp, crab, or other seafood to the chowder. Just remember to adjust the cooking times accordingly.
Conclusion
With our Outback clam chowder recipe, you can bring the flavors of the Australian Outback into your own kitchen. This rich and creamy chowder is the perfect comfort food for any occasion. Follow our simple steps, gather your ingredients, and get ready to enjoy a bowl of warm and satisfying clam chowder that will tantalize your taste buds.
Key Takeaways:
- Scrub the clams and discard any that have opened or are cracked.
- Save the clam cooking liquid for extra flavor.
- Sauté the onions and garlic to add depth to the chowder.
- Simmer the potatoes until they are tender.
- Roughly chop the clams and add them to the chowder.
- Finish the chowder with heavy cream and butter for richness.
- Garnish with crispy bacon and freshly chopped parsley.
Enjoy your homemade Outback clam chowder and savor the flavors of the Australian Outback!
