Tuesday, March 6, 2007

Chowder

I've been making chowders for as long as I've been making soups. It's one of the first recipes I tried. But my attitude toward clam chowder changed last week when Emmie and I were in Murfreesboro for the night and had dinner at Outback Steakhouse. Emmie ordered some clam chowder and I had a taste, and it was amazing! No longer a bland, milky soup, this was more like a very spicy, thick, white stew.

I did some searching after I got home and came up with a what someone claimed was Outback's chowder recipe. I tried it tonight, and was very pleased with it. Emmie is over here now and says it comes pretty close to what she had that night (though we both thought we detected a hint of horseradish at the restaurant, but there was none in this recipe). Reducing the recipe to non-restaurant quantities was a challenge and I maybe laid a little too heavy on the spices, but for a first time around, it was a pretty good result!

3 comments:

Dianne said...

The "secret" to their chowder is Old Bay Seasoning or the equivalent. I really LOVE their chowder! And sometimes when I make it myself I'll add in some Old Bay. It gives it that nice little kick! :)

alice said...

I've never heard of Old Bay before, but it sounds good. I'll have to check it out! Thanks!

Tim said...

Mmmm . . . yummy . . .