The Cliff House Clam Chowder Recipe
The Cliff House Clam Chowder
Chef's Note

This recipe has been on the menu of The Cliff House in Ogunquit, Maine since 1872.

For 6 servings

- 1 slice hickory-smoked bacon, minced
- 1/2 tsp. butter
- 250 ml (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 oz. / 180 ml)
- 250 ml (1 cup) bottled clam juice
- 375 ml (1-1/2 cups) half and half cream
- 1/4 tsp. white pepper
- 2 medium potatoes, boiled, peeled and diced

The Cliff House Spice Blend
- 4 tbsp. oregano
- 4 tbsp. dried parsley
- 2 tbsp. marjoram
- 2 tbsp. dill
- 4 tbsp. thyme
- 4 tbsp. basil
- 1 tsp. sage
- 4 tbsp. rosemary
- 2 tbsp. tarragon
- 1 tbsp. all-purpose flour

The Cliff House Spice Blend

  1. Blend all the herbs, spices and flour, crushing them in a mortar if possible. Store in a resealable plastic bag to refrigerate.


  1. In a heavy-bottomed, 2 quart (2 litre) soup kettle, sauté the bacon, butter, onion, garlic and 1 Tbsp. of The Cliff House Spice Blend over low heat. Do not allow to brown.
  2. Drain the clams and set aside, reserving the juice.
  3. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add the half and half and simmer 20 minutes.
  4. Add the 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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