Cliff House Clam Chowder - Kraft Recipes Top

Cliff House Clam Chowder

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Make It

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  • 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.

Special Equipment Needed


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.

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