Best The Chart House Clam Chowder Copycat Including Spice Blend Recipe Foodcom Recipes

THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND

The Chart House Clam Chowder (Copycat) Including Spice Blend image

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!

Provided by FLUFFSTER

Categories Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

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
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

Steps:

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.

Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges