This was excellent. I made it with 3 cans of clams and it was really too many - 2 cans probably would have been fine. I also added 2 stalks celery chopped up, and 3 cloves crushed garlic. Next time I will probably also add a bay leaf or two, and possibly fill the clam stock to 3 cups with white wine instead of regular water. I simmerred with the lid off - this lead to thicker consitency than I think I would have gotten with the lid on. I think this would make an excellent base recipe for any chowder. Next time, I will try it with fresh calamari and large shrimp.

Reviewed On: Oct. 29, 2007

This was tough to make in a slow cooker. Required a lot of attention to keep the potatoes and cheese from congealing together. Sort of defeats the "set it and forget it" recipes that makes the slow cooker so useful.

Reviewed On: Oct. 6, 2007

This was easy, and a one pot meal if you ignore the food processor. Great for an introduction to Indian food if you want to expose your family to new culture.

Reviewed On: Dec. 30, 2006