In partnership with Oakhurst Dairy for their “Kindness, Goodness, Maineness” campaign, we are sharing our favorite recipes for homemade New England Clam Chowder and Hot Chocolate. These are two wintertime classics that we hope you’ll enjoy too. Cheers, friends!

New England Clam Chowder

Ingredients:

• 2 cans of Bar Harbor chopped sea clams (6.5 oz. cans)

• 1 bottle of Bar Harbor Clam Juice (8 oz.)

• 4 chopped shallots

• 2 stalks of celery, chopped

• 2 cups Oakhurst Half n Half

• 2 cups Oakhurst Whole Milk

• 5 Potatoes, peeled and diced

• 3/4 stick Kate’s Salted Butter

• 1/2 Cup White Wine

• 1/4 Cup Olive Oil

• 1 Bay Leaf

• Thyme for seasoning (can use fresh or dried)

• Squeeze of half a lemon

• Few twists of salt and pepper

• Chopped parsley and green onion, for garnish

Directions:

1. In a separate pot, boil the potatoes - cook first to al dente. Note - Rinse potatoes before boiling to remove the starch

2. While the potatoes cook, heat large dutch oven on medium high heat. Add olive oil and shallot. Cook for 5 minutes

3. Add celery to the pan, cook for an additional 5 minutes or until mixture is brown and caramelized

4. Deglaze with white wine

5. Add butter, half and half, and milk. Heat to simmer

6. Drain the potatoes after they’ve finished cooking, and add the cooked potatoes and bay leaf to the pan. Add the thyme and season with salt and pepper

7. Add all clams and clam juice

8. Add a squeeze of lemon.

9. Top each bowl of chowder, once plated, with parsley and green onion for garnish if desired.

We like to grab some fresh clams from Harbor Fish Market to steam and serve on top of the chowder too. It’s a great additional garnish for the dish.

Erik’s Hot Chocolate

Serving Size: 4 cups

Ingredients (for Hot Chocolate):

• 4 cups Oakhurst Whole Milk

• 1/4 Cup Dutch pressed Cocoa Powder (we used Ghirardelli brand)

• 1/2 Cup Mini Chocolate Chips

• 1 tablespoon Sugar

• 1 teaspoon Vanilla Extract

Ingredients (for garnish):

• Handful of Mini Chocolate Chips

• Dash of Cinnamon

• Can of Oakhurst Whipped Cream

Directions:

1. Dissolve the cocoa powder in little bit of water until a loose paste is formed in a saucepan. This prevents lumps to form in the hot chocolate

2. On low heat, add the milk and sugar to the saucepan, and bring to a simmer

3. Add the chocolate chips to the saucepan and combine until melted. Add the vanilla extract. Simmer

4. Pour the hot chocolate in your favorite mug. Top the mug with whipped cream. Then, sprinkle the whipped cream topping with a dash of cinnamon and a few mini chocolate chips (if desired)

We love enjoying a cup of rich hot chocolate during the cold winter months. You can also use your favorite non-dairy milk alternative and/or add a peppermint stick when serving. We love the whipped cream topping and always give a little to Bella for a treat too.

Cheers, friends!