New England Clam Chowder
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
A lighter, brothy version of traditional New England Clam Chowder with a delightful flavor twist from Herbs de Provence.
Course: Soup
Cuisine: American
Servings: 4 servings
Author: Priscilla
  • 5 oz. canned clams with juice
  • 2 ½ cups water
  • 1 cup half and half*
  • 2 cups peeled white potatoes cut into ½ inch cubes
  • ½ cup carrots finely diced
  • ½ cup onions finely diced
  • ½ cup celery finely diced
  • 1 tablespoon minced garlic
  • 2 oz. bacon cut into strips*
  • 1 tsp. Herbs de Provence*
  • 1 tablespoon freshly chopped parsley
  • sea salt to taste
  1. Cook bacon strips over med-high heat, until browned and crisp. Drain all but 1 tablespoon of the bacon drippings. Add butter and sauté onion for about 2 minutes. Add the garlic, stir and cook for another minute. Add the celery and carrots and sauté for 5 minutes. Add water and herbs and simmer for 30 minutes until potatoes are tender. Add clams and half and half and simmer for ten more minutes.
  2. Recipe adapted from Chef Lorrie Sanchez's recipe from SCSK Favorite Recipes the 2010 Winner San Clemente Seafest Chowder Cookoff
Recipe Notes

*I used half and half instead of heavy cream out of preference for a lighter, brothy soup and three strips of applewood smoked bacon. Chopping the dried herbs de Provence with the fresh parsley enlivens the flavors.