The Chart House Clam Chowder (Copycat) Including Spice Blend |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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! 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 |
Directions:
1. Directions for The Chart House Spice Blend:.
2. Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
3. For the Clam Chowder:.
4. 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.
5. 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.
6. 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.
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