Clam Chowder (Cliff House)*

By á-3145

The Cliff House Clam Chowder has been on the menu since 1872. From The Cliff House in Ogunquit, Maine. Reprinted with permission.

Ingredients

• The Cliff House Spice Blend:
• 1 slice hickory-smoked bacon, minced
• 1/2 teaspoon butter
• 1 cup onion, minced
• 1 medium garlic clove, minced
• 1 teaspoon The Cliff House Spice Blend (see below)
• 1 tablespoon all-purpose flour
• 1 can clams (6-1/2 ounces)
• 1 cup bottled clam juice
• 1-1/2 cups Half and Half
• 1/4 teaspoon white pepper
• 2 medium potatoes, boiled, peeled and diced
• 4 tsp oregano
• 4 tsp dried parsley
• 2 tsp marjoram
• 2 tsp dill
• 4 tsp thyme
• 4 tsp basil
• 1 tsp sage
• 4 tsp rosemary
• 2 tsp tarragon
• 1 T all-purpose flour
• Blend, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

Details

Servings 6
Preparation time 45mins
Cooking time 75mins
Adapted from gonewengland.about.com

Preparation

Step 1

In a heavy-bottomed, 4-pint soup kettle, sauté 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 sauté 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.