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Cliff House Clam Chowder
Cliff House Clam Chowder

Cliff House Clam Chowder

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend (see below)
1 can (6-1/2 ounces) clams
1 Tablespoon all-purpose flour
1 cup bottled clam juice
1-1/2 cups half-and-half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
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Let's Make It
1
In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
2
Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add half-and-half and simmer 20 minutes.
3
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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