Thursday, July 05, 2007

Clam Recipe of the Day: New England Clam Chowder

The Cliff House Clam Chowder has been on the menu since 1872. From The Cliff House in Ogunquit, Maine. Reprinted with permission.

Serves six.

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


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.

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. Store in a resealable plastic bag to refrigerate.


SenzaPanna said...

Thank you.



Julie Schuler said...

This sounds very yummy.

Just Dave said...

Thanks, Anne. I am going to whip up a couple of gallons for the weekend.

newbluebaby said...


whipcreamy said...

liz and i are headed to ogunquit the first weekend of august!