The weather got a lot cooler since yesterday. We had snow in the mountains near us, but none here, yet. To me that means it is “SOUP” weather. It never got real cold last year, so I never made any soup. I had the ingredients for some Cliff House Clam Chowder. This recipe comes from the Cliff House in Ogunquit, ME. This recipe has been on their menu since 1872. I have made it several times and there is a good reason it lasted on the menu that long. Tonights meal was no exception.
Some of the players.
This is my jar of the Cliff House Spice Blend.
Potatoes that have been peeled and diced getting ready to be added to the main event.
Time for a drink break for the cook. Bought some Shiner Bock when we were in Texas. Wish I could get it locally.
As if you couldn’t tell, I like a lot of clams in my clam chowder.
A bowl of goodness!! My wife and I will be enjoying this for several meals this week.
I made a quadruple batch, with a few exceptions. I increased the bacon to a half pound (about 8 slices) and the amount of clams to about 3.5 pounds.
Here is the basic recipe. Enjoy!!
Art
The Cliff House Clam ChowderRecipe By: The Cliff House in Ogunquit, Maine.
Serving Size: 6
Ingredients:1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 clove garlic, minced
1 teaspoon The Cliff House spice blend (see below)
1 tablespoon all-purpose flour
1 can (6.5 ounce size) clams
1 cup bottled clam juice (8 ounce bottles)
1 1/2 cup half and half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
Cliff House Spice Blend4 teaspoons dried oregano
4 teaspoons dried parsley
2 teaspoons dried marjoram
2 teaspoons dried dill
4 teaspoons dried thyme
4 teaspoons dried basil
1 teaspoon dried sage
4 teaspoons dried rosemary
2 teaspoons dried tarragon
1 tablespoon all-purpose flour
Directions:
1. To Create The Cliff House Spice Blend: blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
2. 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.
3. 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.
4. 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.
