The New England Clam Chowda' Challenge

Happy New Year!

This year has already been a busy one for me! If you do not already know, by day I sell drugs (the legal kind....) and recently landed myself a new diagnostic sales position. I am leaving behind my baby, Cymbalta, for a new venture. As of December 15th, I have been studying up on fibromyalgia and rheumatoid arthritis. I leave for New York next week for training and then back to South Carolina, only to leave again for San Diego. Busy. I hope that your new year is full of exciting changes as well!

I have to say that I was so over-come with positive feedback about my blog over the holidays that it really warmed my heart. You like me, you really like me! A big thank you to all the ladies that shared their views with me at the Holiday Market and another special thanks to Flip and Ben. Send me your recipes! Muah! xoxo

I don't know if any of your are familiar with Twitter, but it is another social network that let's you update what you are up to. I recently posted that I was going back to my roots with some New England Clam Chowder. I have to admit. I did not make it myself. However, I did grow up enjoying its creamy deliciousness. This weekend I was approached about posting a recipe. My buddy Flip informed me that he has tried many recipes and has yet to find one he really enjoys. Well Flip...you put me up to a challenge. While Food Network had many typical recipes, I wanted to find an authentic New England recipe. After debating about a few recipes, I stumbled upon this one. I am going to try my hand at this recipe and I urge you to as well.

This New England Clam Chowder recipe comes from The Cliff House in coastal Maine. As a young girl, I grew up vacationing in Maine every year. My father is one of eight children and his mother has a house and two cabins in Wells, Maine. All the brothers and sisters would take turns over the summer with their families. I have oodles of memories of Maine and it will always hold a very special place in my heart. We would always go to the Cliff House for brunch when we were there. The restaurant sits, as described, on a rugged cliff looking over the ocean. It is also a great place to explore. The rocky coast is worn smooth from the crashing waves and you can climb over the rocks and enjoy the spectacular views. The Cliff House has expanded in the years since I have last visited and now includes a posh spa and more.

The Cliff House Resort and Spa is a must do when you are in the Kennebunkport area of coastal Maine. The food is devine as is the atmosphere.

The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine

Ingredients:
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

Preparation:

To Create 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 resealable plastic bag to refrigerate.

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.