Revolutionary Clam Chowdah Spice Blend Make Your Own New England Clam Chowder Wicked Easy Approx 1 cup of Spice 2oz 58g

Boston Spice's - Revolutionary Clam Chowdah Spice Blend

The history of New England clam chowder dates back to the 18th century. It was introduced to the area by French or British settlers. This dish was commonly served in restaurants on Fridays when American Catholics traditionally abstained from eating meat.

Boston Spice couldn’t let New England Clam Chowder escape our "War On Flavorless Food." So we charged into battle to make our "Revolutionary Clam Chowdah" spice blend with the bold flavors of marjoram, oregano, sage, dill, tarragon, thyme, and rosemary. Follow our recipe to make the best “New England Chowdah” this side of the Atlantic Ocean. It is “wicked easy to make” when you use our spice blend.

This soup will have you yelling “HUZZAH! HUZZAH! HUZZAH!” all the way to the table.

We include Our Revolutionary Clam Chowdah Recipe
Our Revolutionary Clam Chowdah Recipe below makes 2 large bowls of New England Style Clam Chowdah Ingredients: 2 slices hickory smoked bacon, diced small 3 tablespoons butter 3 tablespoons all-purpose flour 2 large garlic cloves, crushed or minced 1 teaspoon Boston Spice's Revolutionary Clam Chowdah spice blend 1 - 6.5 oz can of clams (reserve the liquid) 1 cup of clam juice 1.5 cups of half and half cream 2 medium sized diced and boiled red potatoes, skin on or off Instructions: In a 2-quart pot, melt the butter on low, then add bacon, Revolutionary Clam Chowdah spice blend, and garlic to the pot. Sauté on medium-low for about 10 minutes, stirring often. Do not allow the butter or garlic to burn. Add the flour and cook another 2 minutes, stirring often. Add the reserved clam juice and cup of clam juice to the pot and bring to a boil. Stirring often. Add the cream and simmer for 20 minutes. Add the clams and potatoes and simmer for a few minutes. Serve and enjoy Boston Spice’s “Revolutionary Clam Chowdah”