New England Clam Chowder, Cali style

Linda Boyd Moyles Swesey


This Clam Chowder is my favorite of all my soups! I love it cause it has such a fabulous bacon flavor!


★★★★★ 2 votes

1 Hr
30 Min
Stove Top


  • 2
    yellow onions chopped
  • 2
    stalkes of celery chopped
  • 1
    red bell pepper chopped or green or yellow, add a little more for color
  • 2 clove
    garlic chopped
  • 4-6
    sliced thick bacon (reserve grease)
  • 2 lbs
    potatoes (your choice red or russet)
  • 3 c
  • 1 box
    philly cream cheese (generic ok)
  • 2 c
    half & half
  • 2 can(s)
    chopped clams (sm cans)
  • 2
    carrots chopped
  • 1/4
    cube of butter (everything is better with butter)
  • 1/4 c
  • ·
    salt & pepper to taste
  • Pinch
    cayenne pepper
  • Pinch

How to Make New England Clam Chowder, Cali style


  1. Cook bacon, save grease. Add onions, celery, red pepper, garlic into bacon grease, cook for approx. 10 minutes. In a separate pan boil cubed potatoes and chopped carrots for about 15 minutes or until potatoes are tender. Microwave half & half, butter and cream cheese in small microwaveable bowl on high for a minute and half or a little more or until half & half and cream cheese are melted together, you will have to stir with wire whisk. Add mixture to potatoes and water. Also mix in cooked veggies. Add clams with juice, Add spices. Cook additional 2 minutes or until heated through, stirring frequently. Do not boil!!

Printable Recipe Card

About New England Clam Chowder, Cali style

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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