We love diving into a steaming bowl of Outback Clam Chowder, a hearty twist on classic comfort food that’s perfect for chilly nights or family gatherings. Originating from Australian-inspired flavors with creamy New England roots, this recipe brings the best of both worlds right to your kitchen.
It’s our go-to for an easy yet impressive meal that warms the soul. With fresh clams and simple ingredients, we’ll show you how to whip up this crowd-pleaser that’s sure to become a favorite in your home.
Ingredients
To craft our hearty Outback Clam Chowder, we start by assembling these essential ingredients. We’ve organized them in the order they’re used, with precise measurements and prep notes for effortless preparation.
Fresh Seafood and Vegetables
- Clams: 2 pounds fresh clams, scrubbed and steamed to ensure they’re tender and flavorful – the star of our creamy chowder.
- Potatoes: 4 medium russet potatoes, peeled and diced into ½-inch cubes for a hearty texture that absorbs the rich broth.
- Onion: 1 large yellow onion, finely chopped to release its sweet aroma as it sautés first in the pot.
- Celery: 2 stalks celery, sliced thinly for a subtle crunch that complements the chowder’s creaminess.
- Bacon: 4 ounces thick-cut bacon, chopped into small pieces to render fat and add smoky depth early in cooking.
Dairy and Base Components
- Heavy cream: 2 cups for a velvety smoothness that evokes the dish’s New England roots while embracing Australian flair.
- Butter: 4 tablespoons unsalted butter, used to build the roux for thickening our chowder to perfection.
- All-purpose flour: ¼ cup to create a golden roux that gives the soup its luxurious consistency.
- Clam juice: 2 cups bottled or from steaming the clams, providing a briny base that enhances the seafood’s natural taste.
- Whole milk: 1 cup to balance the richness without overpowering the fresh ingredients.
Herbs and Seasonings
- Fresh thyme: 1 tablespoon leaves, stripped from stems and added midway for an earthy note that ties the flavors together.
- Bay leaf: 1 whole leaf, removed before serving to infuse subtle herbal complexity.
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon freshly ground black pepper, adjusted to taste for a perfectly seasoned finish.
This selection of ingredients ensures our Outback Clam Chowder delivers a comforting blend of creamy textures and vibrant flavors, making it a go-to recipe for cozy meals.
Tools and Equipment
To prepare our flavorful Outback Clam Chowder efficiently, we need the right tools and equipment. These essentials help us handle the ingredients smoothly and ensure even cooking for that creamy, comforting texture. Let’s break down what you’ll need, organized by their use in the recipe process.
Essential Kitchen Tools
We recommend gathering these items before starting, as they directly support the steps from prepping ingredients to simmering the chowder:
- Large stockpot or Dutch oven: Ideal for building the chowder base and simmering the clams, potatoes, and creamy mixture to achieve a rich, hearty consistency.
- Chef’s knife: Used for chopping onions, celery, and bacon precisely, ensuring even cooking and enhancing the dish’s fresh flavors.
- Cutting board: Provides a stable surface for all prep work, keeping our kitchen safe and organized while handling vegetables and herbs.
- Measuring cups and spoons: Crucial for accurately measuring liquids like clam juice and milk, as well as dry ingredients like flour, to maintain the perfect balance in our chowder.
- Wooden spoon or spatula: Perfect for stirring the pot without scratching, allowing us to blend flavors seamlessly as the chowder thickens.
- Colander or fine-mesh strainer: Essential for draining canned or fresh clams, removing any grit and preserving their tender texture for the final dish.
By having these tools ready, we ensure a seamless transition from our ingredient list to the cooking steps, making the preparation of Outback Clam Chowder straightforward and enjoyable.
Instructions
Now that we’ve gathered our fresh ingredients and essential tools, we’re excited to guide you through preparing our hearty Outback Clam Chowder step by step. This process ensures a creamy texture and vibrant flavors that make it a comforting favorite.
Prep
Before we start cooking, let’s prepare our ingredients for optimal flavor and efficiency. Begin by rinsing 2 pounds of fresh clams under cold water to remove any grit—this step guarantees clean, plump clams that enhance the chowder’s briny essence. Next, peel and dice 4 medium potatoes into 1/2-inch cubes using a sharp chef’s knife on your cutting board—aim for uniform pieces to ensure even cooking. Finely chop 1 large onion and 2 celery stalks to release their aromatic notes quickly during sautéing. Lastly, measure out 4 slices of bacon, 2 cups of clam juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme, and 1 bay leaf—having these ready streamlines the process and builds a rich base.
Cook
With our ingredients prepped, let’s build the flavorful base in our large stockpot or Dutch oven. First, cook the 4 slices of bacon over medium heat until crispy—the sizzle fills the kitchen with an irresistible smoky aroma. Remove the bacon and set aside, then add the chopped onion and celery to the rendered fat, sautéing for about 5 minutes until softened and fragrant. Stir in the diced potatoes, 2 cups of clam juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme, and 1 bay leaf, then bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender—their creamy texture will absorb the savory broth, creating a hearty foundation.
Assemble
Now it’s time to bring everything together for that signature creamy finish. Add the rinsed clams to the pot, cover, and cook for 5-7 minutes until the shells open—the burst of oceanic flavors will make the kitchen smell like a seaside escape. Discard any unopened clams for safety, then stir in 1 cup heavy cream and 1 cup whole milk, heating through gently without boiling to maintain the luxurious, velvety consistency. Finally, crumble the reserved bacon on top and remove the bay leaf before serving—each spoonful delivers a comforting blend of creamy warmth and fresh, briny notes that will impress at any gathering.
Make-Ahead and Storage
One of the beauties of our Outback Clam Chowder is its flexibility for make-ahead preparation, allowing you to enjoy its creamy, comforting flavors without last-minute rush. We often prepare this dish in advance to save time during busy weeks or for effortless entertaining.
Make-Ahead Tips
To streamline your cooking process, we suggest preparing components of the chowder ahead while preserving its rich, savory essence of fresh clams and aromatic herbs:
- Prep Ingredients in Advance: The day before, rinse and scrub the clams, then dice the potatoes, onions, and celery. Store these in airtight containers in the refrigerator to maintain their crisp texture and prevent browning—potatoes can be submerged in water to avoid oxidation.
- Cook the Base Early: Assemble and cook the chowder base (including sautéing bacon, vegetables, and adding clam juice) up to 24 hours ahead. Let it cool completely, then transfer to a sealed container and refrigerate. This step ensures the flavors meld beautifully, enhancing the dish’s hearty, smoky undertones.
- Assemble Just Before Serving: For optimal taste and texture, add the clams, cream, and milk right before reheating. This keeps the clams tender and the chowder’s luxurious creaminess intact, avoiding any risk of overcooking.
Storage Guidelines
Proper storage is key to maintaining the fresh, briny flavors and creamy consistency of Outback Clam Chowder. We always emphasize safe practices to keep your dish delicious and free from spoilage.
- Refrigeration: Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Always cool it quickly by placing the pot in an ice bath to preserve its smooth texture and prevent bacterial growth.
- Freezing: For longer storage, freeze the chowder in freezer-safe bags or containers, leaving headspace for expansion. It keeps well for up to 2 months, retaining its comforting warmth and flavors when thawed properly in the refrigerator overnight.
- Reheating Instructions: Thaw frozen chowder in the fridge, then gently reheat on the stovetop over low heat, stirring occasionally to restore its velvety consistency. Avoid boiling to prevent the cream from separating and diminishing the dish’s indulgent mouthfeel.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Cool quickly; use within 3 days for best quality. |
| Freezing | Up to 2 months | Thaw in fridge; reheat gently to maintain texture. |
Conclusion
We’re thrilled you’ve followed along with our Outback Clam Chowder recipe. It’s a dish that brings simple joy and warmth to any gathering.
By trying it you’ll discover endless ways to make it your own.
Let’s keep creating memorable meals that everyone loves.
Frequently Asked Questions
What is Outback Clam Chowder?
Outback Clam Chowder is a comforting, creamy soup that blends Australian-inspired flavors with New England traditions. It’s made with fresh clams, potatoes, and a rich base of bacon, vegetables, and dairy, perfect for chilly nights or family gatherings. This easy-to-prepare dish offers a hearty, flavorful meal that’s sure to become a favorite.
What ingredients are needed for Outback Clam Chowder?
You’ll need fresh clams, potatoes, onion, celery, and bacon for the base, plus heavy cream, butter, flour, clam juice, and whole milk for creaminess. Season with fresh thyme, bay leaf, salt, and black pepper. This simple list ensures a delicious blend of textures and flavors, using everyday ingredients for an impressive result.
What tools are required to make Outback Clam Chowder?
Essential tools include a large stockpot or Dutch oven for simmering, a chef’s knife and cutting board for chopping, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and a colander for draining clams. These items make preparation straightforward and efficient, helping you create a smooth cooking experience.
How do I prepare Outback Clam Chowder?
Start by rinsing clams, dicing potatoes, and chopping veggies. Cook bacon, sauté onions and celery, then add clam juice and seasonings to build the base. Stir in clams, cream, and milk, and simmer until creamy. Follow the steps for a hearty dish ready in under an hour, ideal for cozy meals.
Can I make Outback Clam Chowder ahead of time?
Yes, prep ingredients in advance or cook the base early to save time. Assemble fully and refrigerate for up to 3 days or freeze for up to 2 months. When reheating, warm gently on the stove to maintain the creamy texture and flavors, making it convenient for busy days or gatherings.
How should I store leftover Outback Clam Chowder?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Cool completely before refrigerating or freezing to preserve freshness. Reheat on the stovetop over low heat, stirring occasionally, to keep the creamy consistency and rich taste intact for enjoyable leftovers.
Is Outback Clam Chowder suitable for family gatherings?
Absolutely, it’s a hearty, crowd-pleasing dish perfect for chilly evenings or events. Its creamy texture and flavorful mix of clams, veggies, and bacon make it easy to serve a group. Plus, it reheats well, so prepare ahead for stress-free hosting and watch it become a household favorite at your next gathering.