This chowder was VERY GOOD. Just like anything I have ever had in a restraunt that I have liked. Nice, and thick, and full of flavor. I messed up a bit though. This was the first soup I have ever made, and I over cooked my vegies :(... next time I knwo though. Only cook your vegie's about 10 minutes. They will finish cooking in the soup. I liked the carrots though. I used 3 cans of minced clams, and 2 cans of Chopped clams. I agreed with many of the below reviews, and felt it needed this touch. I can't wait to make this soup again, but not over cook my vegies!

Reviewed On: Jan. 7, 2006

I thought this was a great simple recipe. The sauce was real good. I made Mozzarella sticks ( http://appetizer.allrecipes.com/az/FridMzzrllChsSticks.asp ) with this dish, and the sauce went great with them. The only things I plan on changing next time I make this is I will put sauce on the chicken before I put the cheeze on it. Also If your chicken is to thick butterfly it. Thick chicken in my opinion is no good for this recipe. I had thick chicken, and just pounded the out of it, and I felt it was still a bit to thick. 1 1/4 inchs thick is really pushing it. I think 3/4 - 1 inch would have been perfect. If you can get the chicken down to 3/4 - 1 inch by beating it that would be better, but if you have to just butterfly it. Buy butterfly I mean slice it in half like a __________________Top of chicken _ _ _ _ _cut here^ so the top half flaps over. __________________bottom of chicken It will look like a butterfly when you are done.

Reviewed On: Jan. 6, 2006

I made these exaclty as instucted, and they didn't quite taste right. I feel that was the missing ingredent. I worked in a restraunt, and that is how we breaded most stuff. First in the egg mix, then the flour/starch, then the egg mix, then the crumbs... I can't wait to make these again, but try making them the way we did in the restraunt. The bread crumbs tasted great. The bread was just to thin...

Reviewed On: Jan. 6, 2006