The Chart House Clam Chowder (Copycat)

 

The first time I was in Maine, I made it my business to try absolutely every lobster dish that I could find, and that included lobster ice cream, which was actually pretty tasty. I also tried as many regional specialties as possible, and that included clam chowder that I ate up and down the eastern seaboard. This recipe is a copycat one that I had at The Chart House in Ogunquit, Maine. I did not have russet potatoes, so I used Melissa’s baby red potatoes, unpeeled, and it came out beautifully. This is a wonderful chowder, almost velvety, and quite complex in taste, due to their signature spice blend.

 It's soup season, so you might want to add this to your repertoire.

The Chart House Clam Chowder (Copycat)

 Adapted from food.com 

1 slice hickory smoked bacon, minced

1⁄2 t. butter

1 c. onion, minced

1 garlic clove, minced

1 t. seasoning (see spice blend recipe below)

1 T. flour

1 6.4-oz. can minced clams

1 c. bottled clam juice

1 1⁄2 c. half-and-half

1⁄4 t. white pepper

2 medium potatoes, boiled, peeled and diced

 INGREDIENTS FOR THE CLIFF HOUSE SPICE BLEND:

4 t. oregano

4 t. dried parsley

2 t. marjoram

2 t. dill

4 t. thyme

4 t. basil

1 t. sage

4 t. rosemary

2 t. tarragon

1 T. flour 

Make The Chart House Spice Blend:

 Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

 For the Clam Chowder:

 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.

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.

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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