COPYCAT CLIFF HOUSE CLAM CHOWDER RECIPE | CDKITCHEN.COM

Copycat Cliff House Clam Chowder Recipe | CDKitchen.com image

Provided by @MakeItYours

Number Of Ingredients 22

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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
1 1/2 cup half and half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
Cliff House Spice Blend
4 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

Steps:

To Create The Cliff House Spice Blend: blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate. 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. Recipe Source: The Cliff House in Ogunquit, Maine.