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Cliff House Clam Chowder
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The Cliff House in Ogunquit, Maine has been serving their clam chowder for over 100 years to locals and weary travelers alike. After all this time, you know they have it right. Of course, they have their own unique twist but what Yankee chef doesn’t? And if you visit, say hello for us.
Ingredients:
- 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
Preparation:
To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
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. |
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