The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 14, 2009
Great with fresh bluefish. I cut all the red out and use about two cups cut fish
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 19, 2009
Excellent!! I did make a few personalizations ... added canned baby clams, added a habenero instead of a jalapeno, and also added 1/2 cup of dark rum and 1 lb of jumbo prawns. The soup was good right after preparing, but was fantastic the next day!!! I am currently making another batch to freeze and have ready for a last minute thaw and serve dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 18, 2009
If we could give this a 10*, we would. This was absolutely fabulous. I made a few changes (more jalapenos and added baby clams), but this is perfect as is. Fantastic! Thanks!... this is going into our rotation.
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Cooking Level: Expert

Home Town: Billings, Montana, USA
Living In: Duvall, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Aug. 29, 2009
this is my favorite now.i made this yesterday for iftar(dinner in ramadan)my guests and hubby loved this much so each one ate two portions :)) and this can be good with any sort of fish.the fish i used was a gilthead seabream or such a thing :P it was leftover of the day before tht i cooked in the oven.delicous and easy.i will always make this thx
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Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 2, 2009
I have made this several times and have made a few changes . I added a few more spices, cayenne, dash nutmeg, tumeric, cumin, dash cinnamon, ginger and coriander. Ok, more than a few. The nutmeng, cumin and cinnamon especially give the flavour an exotic lift. No one can quite figure out the undertones but they love it. Just a little of everything is all it takes. Not too heavy or it is overwhelming.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 11, 2009
Really good soup. I used perch, tilapia, and 2 cans of clams - no green pepper and chicken broth instead of clam juice. Not spicy - maybe next time I'll use 2 jalepenos.
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Cooking Level: Expert

Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 30, 2008
This was a pleasant surprise. I really liked the flavor and it was nice to have such a fresh tasting fish soup!
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 14, 2008
I had to make do with the ingredients I had on hand, and I didn't have enough clam juice. I made up the difference with chicken broth. I think it would have been much better if I had had enough juice. I did add extra seafood though (bar clams, scallops, crab, shrimp) and used tilapia instead of snapper, since I didn't have any.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 6, 2008
This is a good start. I looked at a few other recipes and tried to make it taste like what I had in Bermuda so I made a couple of changes, I added a dash of nutmeg, allspice, cayenne pepper, thyme, one clove, 2 tbsp of dark rum, 4 tbsp of sherry pepper sauce, and Walleye for the fish because I have a freezer full of it. Turned out great and smells so good when it's cooking.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 28, 2008
The flavors come through great! I am Bermudian but live overseas and this was a walk down memory lane. I only had Cod fish not snapper and I used Vegetable Broth instead of Clam juice. Also I added plaintains, dasheen, cassava, yams, corn on the cob and sweet potatoes to give my husband a little flavor of his guyanese heritage(he loves metem-gee). Excellent!! Thanks for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 13, 2008
I am a Bermudian and I have tried this recipe many times. I believe that you have to add your own amounts of seasoning when making fish chowder - to suit your personal taste - this recipe is the PERFECT start!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 4, 2008
This recipe was great. I cooked it exactly according to the recipe, but since I had just under a pound of cod, I added some canned clams when I added the fish. It was really good. Just enough zing, but not too much.
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Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 21, 2007
It's nice and tasty... but my hubby (who grew up in Bermuda) makes it a lot more spicy and fishy... still, it has a lovely taste in itself. Therefore, 3,5 stars.
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Cooking Level: Beginning

Living In: Creston, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 6, 2007
My 2 year old even ate this, of couse she isn't that picky of an eater. My hubby loves it too. Going to make this again. I didn't have celery, Worcestershire sauce, or jalapeño so I omitted them and added red and white wine. I didn't have tomato paste or canned tomatoes so I used fresh instead. I used the sauce from this site (Mussels-Mariniere-2).
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Cooking Level: Intermediate

Home Town: Leawood, Kansas, USA
Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2007
Wow, this was an even bigger hit than I expected. The store was out of clam juice, so I used 3 cans of clams packed in clam juice, and added a cup of water. The clams made the chowder nice and meaty. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 21, 2005
This soup is spectacular and very easy. I used chicken broth in lieu of the clam juice and also added a can of corn. I wanted a recipe for striped bass and this was perfect. Will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 10, 2005
This was very good. I made it for my boyfriend and he really enjoyed it. I used cod as my supermarket doesn't carry red snapper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 16, 2004
This was very good. Fussy husband ate more than one helping. Used only half amoumt of clam juice (due to my own lack of math skills), but was still quite good. Highly recommend this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 1, 2000
Very, very good. I used Cod instead of Red Snapper because that is what I had in the house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 6, 2000
This is an excellent recipe. My husband and parents love it.
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