A lighter, brothy version of traditional New England Clam Chowder with a delightful flavor twist from Herbs de Provence.
5oz.canned clams with juice
1cuphalf and half*
2cupspeeled white potatoescut into ½ inch cubes
2oz.baconcut into strips*
1tsp.Herbs de Provence*
1tablespoonfreshly chopped parsley
sea salt to taste
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.
Recipe adapted from Chef Lorrie Sanchez's recipe from SCSK Favorite Recipes the 2010 Winner San Clemente Seafest Chowder Cookoff
*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.
New England Clam Chowder https://shescookin.com/clam-chowder-from-the-soup-kitchen/