Chowder For Sheila Baby

NEW ENGLAND CLAM CHOWDER

Here ya go Sheila. I found this recipe on the internet. It originated at a place called The Cliff House in Maine. I made some modifications to it (blue text). It's good.


INGREDIENTS:
Double them (triple or quadruple the clams)
to make a respectable pot

* 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 tablespoon all-purpose flour
* 1 can clams (6-1/2 ounces)
* 1 cup bottled clam juice
* 1-1/2 cups Half and Half
* 1/4 teaspoon white pepper
* 2 medium potatoes, boiled, peeled and diced
(Or use halved baby red potatoes, which I did)
* 1/2 cup of sour cream

CLIFF HOUSE SPICE BLEND
I quartered these proportions and
had enough left over for another
pot. You only need a teaspoon
or two for the recipe
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, crushed in a mortar if possible
I used regular ol' flour and it was fine
Also used a little corn starch after the fact to thicken

DIRECTIONS
In a heavy-bottomed, 4-pint soup kettle, sauté over low heat:
Bacon
Butter
Onion
Garlic
Cliff House Spice Blend over low heat
Note: Do NOT allow to brown

*Drain clams and set aside, reserving the juice.
*Slowly stir the flour and clam juices into the sauté mixture.
*Bring to a boil, then reduce heat.
*Add Half and Half and simmer for 20 minutes.
*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/or warm corn bread