I love soup.
I’m that person who orders the soup and salad combo at restaurants.
Soup is also great to make at home and bring to work for a comforting, warm lunch.
A few days ago we pulled out our go-to recipe for clam chowder and it didn’t dissappoint.
It is a copycat recipe of a chowder that has been made that the The Cliff House resort in Ogunquit, Maine since 1872. I have also seen several versions of the recipe.
Here’s the one that we use at home. We happened upon it a few years ago and it makes a delicious homemade chowder.
Don’t forget the crackers!
Cliff House Clam Chowder 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
Ingredients for The Cliff House Spice Blend
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
1. For the spice blend: Blend ingredients, crushing in a mortar if possible. Store in a re-sealable plastic bag to refrigerate.
2. For the clam chowder: 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.
3. 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.
4. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams.
