Cliff House Clam Chowder

By kdet

Ingredients

• 1slice1 slice hickory-smoked bacon, minced
• 1/2teaspoon1/2 teaspoon butter
• 1cup1 cup onion, minced
• 1medium1 medium garlic clove, minced
• 1teaspoon1 teaspoon The Cliff House Spice Blend
• 1tablespoon1 tablespoon all-purpose flour
• 1can1 can clams (6-1/2 ounces)
• 1cup1 cup bottled clam juice
• 1-1/2cups1-1/2 cups Half and Half
• 1/4teaspoon1/4 teaspoon white pepper
• 2medium2 medium potatoes, boiled, peeled and diced

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. Serves 6.