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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy Clam Chowder . .to throw together on a cold night, esp if you keep the spice blend handy. It was adapted from the original Cliff House Spice blend. I have omitted some spices and added more garlic. Read more . and clams to the recipe. I like to cook it on the woodstove in a cast iron dutch oven, but stovetop is fine too. Ingredients:
1/2 teaspoon butter |
1 slice hickory-smoked bacon, minced |
1 cup onion, minced |
2 medium garlic cloves, minced |
1 teaspoon the house spice blend (see below) |
1 tablespoon all-purpose flour |
2 cans clams (6-1/2 ounces) |
1-1/2 cups half and half |
1/4 teaspoon white pepper |
2-3 medium potatoes, boiled , peeled and diced |
clam chowder house blend spices |
2 tsps fresh rosemary (4 tsps dried) |
2 tsps fresh thyme (4 tsps dried) |
2 tsps fresh basil (4 tsps dried) |
1 tsps fresh tarragon (2 tsps dried) |
1 tsps fresh marjoram (2 tsps dried) |
Directions:
1. In a heavy-bottomed, dutch oven or soup kettle, sauté bacon, butter, onion, garlic and the house spice blend over low heat. Do not allow to brown.
2. Drain clams and set aside, reserving the juice. Should be 1 cup.
3. Slowly stir the flour and clam juices in the sauté mixture
4. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes
5. Add white pepper, potatoes ... . Heat to serving temperature. Cook a little longer if your potatoes are not tender. Add the clams right at the end to ensure that they don't get too tough.
6. Serve immediately with fresh bread or crackers.
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