Clam Chowder from the Cliff House Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 slice hickory-smoked bacon, minced
1 T. butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
2 T. all-purpose flour
2 cans chopped clams (6-1/2 ounces)
1 cup bottled clam juice or 1 cup chicken stock
1-1/2 cups Half and Half
1/4 teaspoon pepper and a dash of salt
3-4 medium potatoes, boiled, peeled and diced
Cliff House Spice Blend:
4tsp of each:oregano, dried parsley, thyme, basil & rosemary
2 tsp of each: marjoram, dill & tarragon
1 tsp sage
1 T. flour
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Directions: |
Directions: First make the spice blend by crushing in a mortar if possible, or put in small food processor, or crush with a wooden spoon. Store in a resealable plastic bag in the refrigerator.
Now to make the Chowder:
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 then the stock and/or clam juices in the saute mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add 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. |
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Personal
Notes: |
Personal
Notes: This is so worth making the spice mixture. You will never make another recipe once you taste this. I will often add 1 or 2 more cans of clams if I have them available.
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