The Cliff House Clam Chowder
recipe at a glance
time: 30-60 minutes serves/makes: 6 recipe id: 99716 cook method: stovetop
ingredients 1 slice hickory-smoked bacon, minced 1/2 teaspoon butter 1 cup onion, minced 1 clove garlic, minced 1 teaspoon The Cliff House spice blend (see below) 1 tablespoon all-purpose flour 1 can (6.5 ounce size) clams 1 cup bottled clam juice 1 1/2 cup half and half 1/4 teaspoon white pepper 2 medium potatoes, boiled, peeled and diced ***Cliff House Spice Blend *** 4 teaspoons dried oregano 4 teaspoons dried parsley 2 teaspoons dried marjoram 2 teaspoons dried dill 4 teaspoons dried thyme 4 teaspoons dried basil 1 teaspoon dried sage 4 teaspoons dried rosemary 2 teaspoons dried tarragon 1 tablespoon all-purpose flour directions
To Create The Cliff House Spice Blend: blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. Recipe Source: The Cliff House in Ogunquit, Maine. nutrition
201 calories, 9 grams fat, 20 grams carbohydrates, 12 grams protein per serving
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