New England Style Oyster Chowder


Serves 6


  • 6 strips of extra thick bacon
  • 1 medium size chopped onion 
  • ½ cup of flour
  • 1 ½ cup of clam juice
  • 6 cups of half & half (1 cup reserved for poaching 12 oysters)
  • 2 cups of heavy whipping cream
  • 4 bay leaves
  • ½ cup of vegetable stock
  • 4 peeled golden potatoes, cubed
  • 12 large oysters
  • 1 teaspoon of fresh lemon
  • Salt, pepper, cayenne pepper, and Tobasco to taste


  1. Cut the bacon into 1-inch pieces. Saute on medium heat in a soup pan until fully cooked. Remove bacon pieces from pan and reserve. 
  2. Add diced onions to the pan of bacon drippings and saute while loosening up bacon bits left behind on the bottom of the pan.
  3. Slowly incorporate the flour into the onion and bacon drippings on low heat until ingredients are creamy and the bottom of the pan can scrape clean. 
  4. Add clam juice to the pan, turn up the heat to medium, and whisk into the onion mixture.
  5. Whisk in half & half but keep 1 cup reserved, then whisk in cream.
  6. Add salt, pepper, cayenne pepper, bay leaves, and vegetable stock.
  7. Peel and dice potatoes and add to the soup 10-15 minutes before serving.
  8. Warm reserved cup of half & half on low heat in a separate saucepan.
  9. Shuck fresh oysters and add the oyster meat and its liquor (juice inside the oyster shell) to the warmed half & half. Poach oysters for 1-2 minutes until plump.
  10. Assemble by placing 2+ oysters into a serving bowl with 2 tablespoons of poaching mixture and pour soup into the bowl on top of the oysters. 
  11. Top with chopped chives, bacon bits, and Tobasco. Enjoy with the Ramato.
  • Recipe by Regan Schneider

Photo by Olya Kobruseva from Pexels