minerva dairy recipe


Rhode Island-inspired Clam Chowder

This all-star, easy-to-follow Rhode Island-Inspired Clam Chowder recipe packs a punch of flavor with its rich broth loaded with potatoes, bacon and clams.


  • 2 slices thick-cut hickory-smoked Bacon, diced
  • 1/2 cup Minerva Dairy Unsalted Amish Butter
  • 1 large Spanish Onion, diced
  • 4 Celery stalks with leaves sliced
  • 2 Carrots, sliced
  • 2 cloves of Garlic, finely chopped
  • 6 cups Clam Broth
  • 3 cans chopped Clams with juice
  • 1-1/2 lb. large Red Bliss Potatoes, diced
  • 1/2 tsp. dried Thyme
  • 2 Bay Leaves
  • 1 tsp. Worcestershire Sauce
  • freshly ground Black Pepper
  • 2 Tbsp. chopped fresh flat leaf Parsley
  • 1 cup Baker's Whole Milk


Add bacon to a heavy 4 to 5-quart pot or Dutch oven and cook over medium heat, stirring occasionally, until just beginning to turn crisp. Remove from the heat. Pour off and discard the bacon fat, leaving the bacon in the pot. Add the butter, onion and carrot and cook over low heat, covered, stirring, about 10 minutes. Add the celery and garlic and cook, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes more. Add the clam broth, potatoes, thyme, Worcestershire Sauce, bay leaves, and 1/4 tsp. pepper. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until the potatoes are tender, about 15 minutes.

Remove the soup from the heat and stir in the clams, milk, and chopped parsley. Season to taste with black pepper, if desired.

(If available, 2 dozen medium size Quahog Clams or "Cherrystone" clams can be used - scrub, rinse, and boil to open - discard shells and rough-chop clam meat. Strain "stock" and use in chowder)

Prep Time:


4 servings

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