PREP: 15 min
  COOK: 30 min

New England Clam Chowder


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ½ teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup Oakhurst Whole milk
  • 1 cup vegetable stock
  • 2 (6.5 ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup Oakhurst Half & Half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley leaves, chopped


  • Heat a large pot over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Pat dry with paper towels and reserve 1 tablespoon excess fat. Set aside.
  • Melt butter in a stockpot. Sauté garlic and onion, stirring frequently, until onions are translucent. Then stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf. Cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  • Add half and half and clams until heated through, about 1-2 minutes; season with salt and pepper to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.

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