I've never made soup before, much less manhattan clam chowder. So I took some of the advice of the reviewers and added some things. If I hadn't added anything, it would've been extrememly bland. So here's what I did: I replaced the water with chicken broth, added another can of clams, added about 2.5 fl oz of Worchestire sauce ( I love the zest it gave it) some Old bay seasoning (About 2 tsp.) added celery, and 3 cloves of freshly minced garlic. It was to die for, and I didn't even have leftovers! You may want to add more or less seasoning and worchestire sauce over the cooking period. I let it cook for about 45 mins and didn't have to mash the vegetables.

Reviewed On: Nov. 7, 2006