Recipe: Cliff House Clam Chowder

Found this the other day and plan on trying it soon. This would be good in the bread bowls.
Use LOTS of clams.

Cliff House Clam Chowder
Posted By: karen
Date: Sunday, 30 January 2000, at 4:26 p.m
Servings: 6

This is a thick clam chowder.

For the spice blend:
4 Teaspoons oregano
4 Teaspoons parsley
2 Teaspoons marjoram
2 Teaspoons dill
4 Teaspoons thyme
4 Teaspoons basil
1 Teaspoon sage
4 Teaspoons rosemary
2 Teaspoons tarragon

For the chowder
1 Slice hickory smoked bacon, minced
1/2 Teaspoon butter
1 Cup onion, minced
1 Medium garlic clove, minced
1 Teaspoon spice blend (from recipe above)
1 Tablespoon all purpose flour
1 Can (6 1/2-ounce) 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

To make the spice mix:
Blend the ingredients together, crushing in a motar if possible. Refrigerate in a re-sealable plastic bag. When using rub the required about between your palms before adding to the recipe. The warmth and oil in your hands release the full flavor of dried herb.

To make the chowder:
In a heavy-bottomed 2 quart soup kettle, saute the bacon, butter, onion, garlic, and 1-tablespoon. spice blend over low heat. Do not brown.

Drain the clams, reserving the juice and bottled clam juice into the sauteed mixture. Bring to a boil; reduce the heat. Add the half and half. Simmer 20 minutes.

Add the white pepper, potatoes and reserved clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers or warm cornbread.