Categories: appetizer, new england clam chowder, soup

Ingredients

• 1 tsp butter
• 1 cup of minced onion
• 2 medium garlic cloves, minced
• 1 tsp of the Cliff House Spice Blend: blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a r
• 1 tbsp flour
• 2 cans of whole clams (10 oz cans)
• 1 cup of bottled clam juice
• 1 1/2 cups of half and half
• 1/4 tsp white pepper
• 2 medium potatoes, peeled, boiled, and diced

Directions

1. Boil the potatoes in salted water until tender. Set aside.

2. Saute in a pot butter, onion, garlic, and the Cliff House Spice Blend over low heat. Do not brown.

3. Drain clams and set aside, reserving the juice.

4. Slowly stir the flour and clam juices in the saute mixture (the juice from both cans as well as the cup of bottled clam juice).

5. Bring to a boil and simmer.

6. Add half and half and simmer for 20 minutes.

7. Add white pepper, potatoes, and clams, heat to serving temperature.

8. Do not allow to boil as this toughens the clams.

9. Add more flour if it needs to be thickened and add salt to taste.

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