The Chart House Clam Chowder (Copycat) Including Spice Blend

READY IN: 1hr 20mins

From The Cliff House in Ogunquit, Maine, is this wonderful, glorious clam chowder! It is smooth and velvety, and will warm you to the bone! This recipe is so worth making! Even in the desert, where I live it gets cold, and I made this to warm everyone up and it definately did the trick! This is a definate keeper! I hope you will enjoy! The spice blend can be uses for so many things, I make about a triple recipe, and it keeps well in either a zip bag or a container with a tight-fitting lid. Note: If you get all of your ingredients together before you begin, the cooking part is a snap!

Top Review by Andi of Longmeadow

This is one great clam chowda! So nice, and so warming, that you will want to eat your bowl and the other bowls too. Followed this exactly, except used low-fat half/half, which I had on hand, and needed to use up. I also used some fresh clams which I put into the soup 2 minutes before serving, they opened up, and looked pretty sitting atop the soup bowl. I especially love the bacon - this gives it a rustic feel and the seasoning blend is another plus from this recipe. I have enough to use for many other great recipes! Made for *Special Meals* Photo Forum March 2010

Ingredients Nutrition


  1. Directions for The Chart House Spice Blend:.
  2. Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
  3. For the Clam Chowder:.
  4. In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
  5. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
  6. 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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