7
Submitted by FLUFFSTER
"From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!"
photo by Andi Longmeadow Farm 
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Serves:
-
6
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ingredients
-
Ingredients
- 1 slice hickory smoked bacon, minced
- 1⁄2 teaspoon butter
- 1 cup onion, minced
- 1 garlic clove, minced
- 1 teaspoon seasoning (see spice blend recipe below)
- 1 tablespoon all-purpose flour
- 1 (6 1/2 ounce) can clams
- 1 cup bottled clam juice
- 1 1⁄2 cups half-and-half
- 1⁄4 teaspoon white pepper
- 2 medium potatoes, boiled, peeled and diced
-
Ingredients for The Cliff House Spice Blend
- 4 teaspoons oregano
- 4 teaspoons dried parsley
- 2 teaspoons marjoram
- 2 teaspoons dill
- 4 teaspoons thyme
- 4 teaspoons basil
- 1 teaspoon sage
- 4 teaspoons rosemary
- 2 teaspoons tarragon
- 1 tablespoon all-purpose flour
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directions
- Directions for The Chart House Spice Blend:.
- Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
- For the Clam 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 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.
Questions & Replies
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There is no direction regarding the amount of spice blend to add to the soup. Would you please clarify? Thank you, I can't wait to try it!!
heather l.
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Reviews
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I made shrimp chowder and used all the spices of this recipe. Loved the taste. Everyone thought it was a gourmet soup. Thank you for making it special.
jubeeb123 ..
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This is one great clam chowda! So nice, and so warming, that you will want to eat your bowl and the other bowls too. Followed this exactly, except used low-fat half/half, which I had on hand, and needed to use up. I also used some fresh clams which I put into the soup 2 minutes before serving, they opened up, and looked pretty sitting atop the soup bowl. I especially love the bacon - this gives it a rustic feel and the seasoning blend is another plus from this recipe. I have enough to use for many other great recipes! Made for *Special Meals* Photo Forum March 2010
Andi Longmeadow Farm
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I have been making chowder for clambakes 30 years. I always make chowder with the bake. I found this recipe a number of years ago and have received raves from everyone. The spice mix puts this over the top.
ghendricks0511
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Love the flavors of the spice mix. Will definately warm us up this winter! Thanks for a magnificent chowder :=)
Melanie Adrienne
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Definitely restaurant quality. My BF said it was one the best soups I have ever made. The only thing I would say is make a double batch because this only feeds about 3 people or less, and trust me you will want leftovers. Thank you.
Katanashrp
see 1 more reviews
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
- 68 Followers
- 682 Recipes
- 1 Tweak
I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
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