Recipes
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The Cliff House Clam Chowder
Our Chef won a coveted award at the Boston Harbor Fest, July 6, 2003, for entering this recipe.
He was served the third place award; quite an honor when you consider all the great chefs competing that day. He usually makes 15 gallons at a time, but
here's a version
for you to try that will serve 5 bowlfuls to hungry people, or 10 cups as a starter.
Lobster Sauté In Hazelnut Crumbs
Guests at The Cliff House have always enjoyed the many ways we prepare and
serve lobster. Here is one we introduced as a special that has become our most
popular menu entrée.
Jessica’s Collie Brownies
The Cliff House Collies are always of great interest to the guests. When Jessica
had her litter of puppies, Katie Holmes created these “brownies” for her. Make
some for your dog, but we recommend that you do it on a day when you can
have the kitchen windows open. (Cats love these, too!)
Brown Betty
We might be listed in Guinness’ if we could calculate the endless number of
traditional desserts which have emerged from The Cliff House kitchen since
1872 when Elsie Jane Weare peeled the apples herself. Classified as a pudding,
fruit Betty’s are an American culinary treasure. There is no more irresistible
fragrance than that of an Apple Brown Betty in the oven.
Lil Weare’s Orange Cake
The Methodist Church suppers were always sellouts, as was their charming
cookbook, “Our Favorite Recipes.” Even though Aunt Lil was a Baptist, her
orange cake found its way into the cookbook via a parishioner, T. Collins, which
just goes to show that great cakes are ecumenical!