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Cliff House Clam Chowder
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Cliff House Clam Chowder

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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