This is absolutely delicious and one of the few recipes on this site which needs no modifications in my opinion. I agree with previous reviewers that no chicken or veggie stock is needed as the result is quite flavorful on its own. I also agree that a dose of Garam Marsala could be an interesting addition, although I did not try this myself (yet). People who think that the ginger is too overpowering should definitely stir in some cream or half&half before serving, it will take a bite out of the bite ;). I loved it just the way it was and will definitely make this again!

Reviewed On: Nov. 30, 2009

This is a great and fairly simple dish. I substituted one cup of white wine for the first 2/3 cup chicken broth, which added a nice and sophisticated touch and aroma. Will definitely make this again!

Reviewed On: Aug. 16, 2009

Having traveled extensively through New England and living on Long Island, NY, I've had my share of New England Clam Chowder and can honestly say that this came out excellent. I made one minor change, namely adding some thinly sliced celery with the potatoes and onions. I also didn't drain the clams (the recipe didn't specify whether to drain or not, so I won't call this a change) because at first the mixture seemed a little thick. After adding the Half & Half I decided to reduce the liquid by letting it simmer a little longer, which turned out to be an excellent idea. The clam flavor remained while the water evaporated. It didn't do the potatoes much harm either, they stayed quite chunky. Served with some crusty Ciabatta bread, this made for a quick and wonderfully warming winter meal.

Reviewed On: Dec. 1, 2008