Every winter, Saratoga Springs comes together for Chowderfest—a glorious, steamy celebration of soup, stamina, and friendly competition. It’s the kind of event that laughs in the face of February, proving that the cure for cold sidewalks and frozen fingers is something hot, rich, and shared. This year, we took that spirit home to the kitchen and gave it a little cannabis-forward glow-up.
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Inspired by a classic smoked oyster chowder, this infused version leans deep into comfort: briny oysters, creamy potatoes, and smoky warmth—finished with a whisper of white truffle and flower. It’s indulgent, grounding, and best enjoyed après-festival, when boots are kicked off and the snow is still falling outside.
The Infusion
We swapped traditional butter for infused ghee from BUTTER, using 3 tablespoons in the soup base for a total of approximately 45mg THC across the entire pot. Ghee’s rich, nutty profile pairs beautifully with seafood and holds cannabinoids exceptionally well, making it ideal for slow, cozy cooking.
To finish, we infused white truffle oil from Saratoga Olive Oil with a small amount of decarboxylated Alpine Agronomy John Truffolta, adding a subtle layer of earthy, funky depth—more aromatic than overpowering—with just a little extra THC on top. Think flavor first, elevation second.
The Result
This chowder is silky, smoky, and decadent without being heavy. The oysters bring salinity, the truffle adds luxury, and the cannabis infusion settles in gently—perfect for a winter night when the world feels quiet and the only plan is to stay warm.
A Gentle Reminder
As always, dose thoughtfully. This recipe is meant to be shared, savored slowly, and enjoyed responsibly. Start with a small bowl, see how you feel, and let the chowder do the rest.
Because in Saratoga, winter isn’t something we endure—it’s something we season.
Infused Smoked Oyster Chowder with White Truffle
- 3 tablespoons infused Ghee by Butter
- 1 large carrot, diced
- 1 medium onion, diced
- 1 large stalk celery, diced
- 3 medium Yukon gold or red potatoes, diced
- 1 clove garlic, finely chopped
- 1 teaspoon Old Bay
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 2 (3 ounce) cans smoked oysters, roughly chopped
- 2 cups Battenkill Creamery cream
- Salt and black pepper to taste
- Saratoga Olive Oil’s White Truffle Oil
- Alpine Agronomy John Truffolta or another truffle based strain.
PREPARATION
In a large saucepan over medium heat, melt the ghee and add carrot, onion, celery and potatoes. Sauté until vegetables soften, and season lightly with salt and pepper.
Decarb* your flower for the white truffle oil infusion. Once your flower is decarbed, grinding it with our fingers, add it into a bowl with some white truffle oil and place it back in the oven to gently warm the oil and infuse the flavor of the John Truffolta flower into the oil.
Add the garlic, old bay seasoning and flour. Sauté for one more minute, coating everything with the flour.
Add clam juice and stir well to dissolve the flour, then bring to a boil.
Reduce heat to a simmer and cook until the potatoes are cooked through. Turn heat to low and add the chopped smoked oysters and the cream. Stir until heated through and remove from heat.
Season to taste with salt and pepper, and serve hot.
*Decarboxilation is the process of heating your cannabis flower at a low temperature to activate the THC for consumption. Break up your buds, and set them in the oven at 225 degrees Fahrenheit for about 30 minutes.
