PREP: 15 min
COOK: 30 min
New England Clam ChowderSHARE THIS:
- 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.