Clam Chowder– Easy Outback Steakhouse Copycat

Creamy, rich, and full of tender clams and soft potatoes — just like the one at Outback, but homemade.

This clam chowder copycat recipe brings restaurant-level comfort to your kitchen without being complicated. It’s a one-pot meal with pantry-friendly ingredients and makes a big batch — perfect for cold nights, meal prep, or just having leftovers that actually hit.

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Quick Summary

• Prep time: 20 mins
• Cook time: 40 mins
• Flavor: creamy, smoky, peppery
• Great for: cozy dinners, batch cooking, staying in

Why I Like This Recipe

Honestly? I made this just because I had a few cans of clams and potatoes that needed using. Didn’t expect it to go this hard. It’s rich, thick, and the bacon sneaks into every bite. Made a huge pot and honestly, I just kept going back for more.

Ingredients

Veggies + Main Flavor:

• 8 oz chopped onions
• 8 oz chopped carrots
• ½ oz fresh parsley, diced
• 4 oz bacon, chopped
• 4 lbs potatoes, peeled + cubed
• 5 lbs canned chopped clams, drained

Seasoning:

• ½ tbsp cayenne pepper
• ½ tbsp ground white pepper
• ½ tbsp finely ground black pepper
• ⅛ cup salt (taste before adding all)

Cream Base:

• 36 oz heavy cream
• 1 gallon milk
• 1 tbsp shrimp base
• 1 quart clam juice (from the cans)

Roux:

• 12 oz butter
• 12 oz flour

How To Make Clam Chowder

1. Cook the base veggies: In a large pot, cook onions, carrots, parsley, and bacon over medium heat for 20 minutes, stirring often.
2. Steam the potatoes: In a separate pot or steamer, cook peeled and cubed potatoes until tender but still holding their shape. Set aside.
3. Add seasoning + liquids:
   o the veggie pot, add cayenne, white pepper, black pepper, and salt. Pour in cream, milk, clam juice, and shrimp base. Stir gently. Bring to a soft boil.
4. Make the roux: In a separate saucepan, melt butter. Whisk in flour until it thickens and turns golden. No lumps.
5. Combine everything: Stir the roux slowly into the soup base until thick and creamy. Turn off the heat.
6. Add clams and potatoes: Gently fold in the clams and steamed potatoes. Let it sit for a few minutes before serving. Done.

Tips for Success

• Use canned clams with juice — that flavor’s gold.
• Don’t rush the roux. Stir it constantly to avoid clumps.
• Steam, don’t boil, the potatoes so they hold up in the soup.
• Add clams last. They get tough if you simmer them too long.
• Taste before adding salt — between shrimp base and clam juice, it’s already salty.

Storage and Reheating

• Fridge: Up to 3 days in a sealed container. Flavor gets even better by day two.
• Freezer: Freeze in individual portions for up to 2 months. Let it cool fully before freezing.
• Reheat: Warm gently over low heat. Stir often. If it thickened too much, add a splash of milk or water.

Frequently Asked Questions

• Can I use fresh clams instead of canned?
  Sure, if you’ve got them. Just cook and chop before adding. But the canned ones work great.
• Is the shrimp base necessary?
  It adds extra flavor depth, but if you don’t have it, add an extra cube of seafood bouillon or skip it entirely.
• Can I skip the bacon?
  You can, but it adds a ton of flavor. Maybe add a little smoked paprika to make up for it.
• Does this work with dairy alternatives?
  It’s a dairy-heavy soup, so swaps will change the texture. You can use unsweetened oat milk + coconut cream, but it won’t be quite the same.
• Can I halve the recipe?
  Totally. Just divide everything by two. It’s still a solid batch.

Common Mistakes and How to Dodge Them

• Adding clams too early: Clams get rubbery if overcooked. Add them after you turn the heat off.
• Lumpy roux: You’ve gotta whisk constantly. Add flour slowly to melted butter. Don’t stop stirring.
• Boiling the cream: It should never be at a rolling boil. A gentle simmer keeps it silky.
• Skipping the shrimp base: You can skip it, but the flavor won’t be as layered. If you’re using it, don’t add more salt before tasting.
• Using raw potatoes in the soup: Steam them separately so they don’t fall apart while the base thickens. Trust me — mushy chowder is a letdown.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Total Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 1150mg
• Potassium: 620mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 18g

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