Taste: Clam chowder recipe makes great comfort food
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, January 30, 2013
1/30/13 at 8:03 AM
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 disappoint.
It is a copycat
recipe of a chowder
that has been made at 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
½ teaspoon butter
1 cup onion, minced
1 garlic clove, minced
1 teaspoon seasoning (see spice blend
recipe below)
1 tablespoon all-purpose flour
1 (6½ ounce) can clams
1 cup bottled clam juice
1½ cups half-and-half
¼ teaspoon white
pepper
2 medium potatoes,
boiled, peeled and
diced
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 resealable plastic bag to refrigerate.
2. For the clam chowder: In a heavybottomed,
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.
Original Print Headline: Make your own clam chowder
Associated Images:
Cliff Chouse Clam Chowder NICOLE MARSHALL MIDDLETON / Tulsa World
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