Chef Pam's Kitchen

This week's soup will be Chef Pam's Clam Chowda - We only do it a few times a year – to share with our amazing customers. This family recipes goes back over 50 years and was written down on napkin at our beach house in Hampton Beach, NH – or so the story goes. We use only fresh clams shipped in from Maine, Wisconsin potatoes, bacon from Dakin Farm in Vermont (slow smoked over corn cob embers) and yes, the secret broth.

They are sold in pints and will last 3 days in the fridge – but you won’t wait that long. You can freeze it, but note it won’t restore back to it’s exact consistency as dairy-based soups don’t reheat as well. We are strictly limiting this to 5 pints per person so as many customers as possible can enjoy it.

Pick-up is Saturday 2/15 from 9am-12:30 at our Winter Farmers Market.

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