Cliff House Clam Chowder

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By: Anonymous Souper Soldier

"Homemade Clam Chowder" by jpellgen (@1179_jp) is licensed under CC BY-NC-ND 2.0


INGREDIENTS:

  • 1 slice hickory-smoked bacon, minced
  • 1/2 tsp. butter
  • 250 ml (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 oz. / 180 ml)
  • 250 ml (1 cup) bottled clam juice
  • 375 ml (1-1/2 cups) half and half cream
  • 1/4 tsp. white pepper
  • 2 medium potatoes, boiled, peeled and diced
  • Cliff House Spice Blend:
    • 4 tbsp. oregano
    • 4 tbsp. dried parsley
    • 2 tbsp. marjoram
    • 2 tbsp. dill
    • 4 tbsp. thyme
    • 4 tbsp. basil
    • 1 tsp. sage
    • 4 tbsp. rosemary
    • 2 tbsp. tarragon
    • 1 tbsp. all-purpose flour


DIRECTIONS:

  • Make the Cliff House Spice Blend
    • Blend all the herbs, spices and flour, crushing them in a mortar if possible. Store in a resealable plastic bag to refrigerate.

  • In a heavy-bottomed, 2 quart (2 litre) soup kettle, sauté the bacon, butter, onion, garlic and 1 Tbsp. of The Cliff House Spice Blend over low heat. Do not allow to brown.
  • Drain the 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 the half and half and simmer 20 minutes.
  • Add the white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams

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