Makes:
3 cups
Total Time:
1 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 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 can (6-1/2 ounces) clams
- 1 Tablespoon all-purpose flour
- 1 cup bottled clam juice
- 1-1/2 cups half-and-half
- 1/4 teaspoon white pepper
- 2 medium potatoes, boiled, peeled and diced
make it
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.
Notes
To Create The Cliff House Spice Blend, blend 4 tsp. oregano, 4 tsp. dried parsley, 2 tsp. marjoram, 2 tsp. dill, 4 tsp. thyme, 4 tsp. basil, 1 tsp sage. 4 tsp. rosemary, 2 tsp. tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible.
Also, this recipe doesn't make enough for a second night, so doubling works well. In that case, use 1 bottle clam juice and 1/2 cup water to make the 2 cups.
