Effing Clam Chowder

Ingredients

Ingredients

  • 4 slices Irvings Farm bacon, diced

  • 1 small yellow onion, finely diced

  • 2 celery stalks, finely diced

  • 2 cloves garlic, minced

  • 3 tbsp butter

  • 3 tbsp flour

  • 1 lb baby clams in their juice (reserve juice)

  • 2 cups Lakeside Farmstead whole milk

  • 1 cup Lakeside Farmstead heavy cream

  • 2 medium Yukon Gold potatoes, small dice

  • 1 bay leaf

  • ½ tsp dried thyme

  • Salt & cracked black pepper to taste

  • Fresh parsley, chopped (for garnish)

Yield: Serves 4–6 hearty bowls

There’s something about clam chowder in the winter that just feels right. Steam curling out of the bowl, bacon doing its smoky thing, potatoes soft and tender, and that rich, creamy base that warms you from the inside out.

We keep ours classic and unapologetically creamy, made with Irvings Farm bacon for depth and finished with Lakeside Farmstead milk and heavy cream for that velvety, local richness. It’s simple ingredients done properly, letting the clams shine while everything else supports the show.

Directions

Directions

1. Build the base
In a heavy pot over medium heat, cook Irvings Farm bacon until crispy. Remove and set aside, leaving the flavour in the pot.

2. Veg time
Add onion and celery to the bacon fat. Cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds.

3. Make it creamy
Add butter. Once melted, sprinkle in flour and stir constantly for 2 minutes to form a roux.

4. Pour & simmer
Slowly whisk in the reserved clam juice, then Lakeside Farmstead milk and heavy cream. Add potatoes, bay leaf, and thyme. Simmer gently 15–20 minutes until potatoes are tender.

5. Clam finale
Add the baby clams and cooked bacon. Simmer 3–5 more minutes. Do not boil.

6. Season & serve
Remove bay leaf. Adjust seasoning with salt and pepper. Ladle into bowls and top with parsley.

Products Used In This Recipe

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