Best 2 The Chart House Clam Chowder Copycat Including Spice Blend Recipes

Are you a fan of creamy, flavorful clam chowder? Look no further than the Chart House Clam Chowder, a New England-style chowder that has won the hearts of seafood lovers for decades. This iconic dish is made with fresh clams, tender potatoes, and a secret spice blend that gives it its distinctive taste. In this article, we will take you on a culinary journey to recreate this beloved chowder in your own kitchen. We'll provide you with two versions of the recipe: a traditional one that stays true to the original, and a modern variation that incorporates a few twists to create a unique and flavorful chowder. Whether you're a seasoned cook or just starting out, these recipes will guide you through the process of making a delicious and comforting clam chowder that will warm your soul and satisfy your taste buds.

Let's cook with our recipes!

THE CHART HOUSE CLAM CHOWDER (COPYCAT) INCLUDING SPICE BLEND

The Chart House Clam Chowder (Copycat) Including Spice Blend image

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!

Provided by FLUFFSTER

Categories Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 slice hickory smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 garlic clove, minced
1 teaspoon seasoning (see spice blend recipe below)
1 tablespoon all-purpose flour
1 (6 1/2 ounce) can clams
1 cup bottled clam juice
1 1/2 cups half-and-half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced
4 teaspoons oregano
4 teaspoons dried parsley
2 teaspoons marjoram
2 teaspoons dill
4 teaspoons thyme
4 teaspoons basil
1 teaspoon sage
4 teaspoons rosemary
2 teaspoons tarragon
1 tablespoon all-purpose flour

Steps:

Directions for 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, saute 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 saute 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.

Nutrition Facts : Calories 189.2, Fat 7.8, SaturatedFat 4.7, Cholesterol 33.5, Sodium 304, Carbohydrate 21.8, Fiber 2.6, Sugar 1.8, Protein 8.8

COPYCAT SKIPPERS CLAM CHOWDER

Copycat Skippers Clam Chowder image

Make and share this Copycat Skippers Clam Chowder recipe from Food.com.

Provided by sferle

Categories Low Cholesterol

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 (1 liter) bottles clam juice
3 russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes)
2 tablespoons butter
3 slices bacon, finely chopped (I use thick, hammy deli bacon ( use six slices of bacon if you're using the thin, pre-packaged stuff)
2 cups chopped onions or 1 large yellow onion
3 stalks celery & leaves or 1 1/4 cups celery & leaves, chopped
5 garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour
6 (6 1/2 ounce) cans minced clams, drained, juices reserved (chopped clams are fine ( I use minced )
1 1/2 cups half-and-half
hickory liquid smoke (hard-to-find, but great flavor!)
1 -3 drop Tabasco sauce, for flavor

Steps:

NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. SautÃ until vegetables soften, about six minutes.
Stir in flour and cook two minutes. Do not allow flour to brown.
Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
Season to taste with salt and pepper.
Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.

Tips:

Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
Make your own spice blend. The spice blend in this recipe is what gives the chowder its unique flavor. You can find all of the spices at your local grocery store.
Don't overcook the clams. Clams are very delicate and can easily be overcooked. Cook them just until they are opaque.
Serve the chowder immediately. Clam chowder is best served hot and fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This Chart House Clam Chowder Copycat recipe is a delicious and easy-to-make soup that is perfect for a cold night. The chowder is creamy and flavorful, with tender clams and vegetables. The spice blend gives the chowder a unique flavor that is sure to please everyone.