Reviewed: May 19, 2013

This is an easy recipe with great, basic ingredients. I like that there are only two cans of clams because I like my soup less fishy. I used fat free half and half instead of evaporated milk, and added a little bit of bacon pieces. I agree with another reviewer that said the water ends up being around 2 cups. The only reason I gave this recipe a lower rating is because of the thyme. I only added half of the called for amount and the thyme still over powered the soup. I would leave out the thyme completely on the next batch. I would say without the thyme this would be a five star recipe. So easy and so good!

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Reviewer:

beanmachine

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Feb. 21, 2013

Some of my friends & I put together a meal for lunch each day at work.We use slow-cookers,electric skillets,grills,etc. to cook with.This chowder works great for us as we can make it ahead & warm it in time for lunch,saving time,money & eating healthier,too.As it is for 10-16 people,I added some extra potatoes & such,but it fit the need very nicely.

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Reviewer:

Hope K.

Reviewed: Feb. 16, 2013

this was amazing soup i was making this for my husband as i dont like clam chowder i decided to try it and i was so surprized on the taste and thickness of it and my husband loves it and wants me to make it again my mother in law who is very picky loved it i knew it was good when she ate it too and had seconds thanks for a great soup will be making this again and its much cheaper to make this then buy many cans at the store to feed the family , the only difference i did different was add a 8 oz bottle of clam juice to it towards the end of the cooking

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Reviewer:

bobbie

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Roscommon, Michigan, USA

Reviewed: Oct. 28, 2011

This is one of the best recipes. I love that it's made with evaporated milk rather than cream because it's still as creamy of a soup, but I can buy skim evaporated milk to save some fat and calories. And it's mostly ingredients that I can keep in the pantry for a day when I'm craving clam chowder. I should note that I do substitute the water for chicken broth to add a bit more flavour, use three cans of clams instead of two, and double the potatoes (I like it thick and chunky). Sometimes I also add corn. Yummy! Thanks for sharing :)

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Reviewer:

Lucy

Reviewed: Apr. 26, 2011

This is a really good base recipe that lends itself well to addition. The second time I made it, I used two slices of fatty bacon and 1/4 cup butter because I like bacon, and I added another potato out of preference, and 1/2 cup of white wine.

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Reviewer:

Ari

Cooking Level: Expert

Reviewed: Dec. 20, 2010

Very nice for sure! I did some mods that you may like. Changes are: 3 cans of clams, 3 potatoes, 2/3 teaspoon thyme, 2/3 cup flour, 3-5 cloves of garlic, 1 Stock of Leek. Make the roux as stated THEN add in the Leek and go from there. Make sure you add your extra water slow as if you over do it, yuck.....water soup! Have fun and enjoy.

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Reviewer:

Granddadof10

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Franklin, New Hampshire, USA

Reviewed: Nov. 13, 2010

Amazing! I just would have cooked the veggetables a little longer so they were a little less crispy...for some reason the tender crisp worked though...but I still think it would have tasted a little better softer. Also, I added the recommended amount of liquid, but since my husband and I like our chowder uber thick we ended up adding more flour to get it back to the level of thickness we like. So I guess depending on how thick you like it, Id play it by ear.

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Reviewer:

AmandaFouts

Cooking Level: Intermediate

Home Town: Grimsby, Ontario, Canada

Reviewed: Nov. 11, 2010

My family and I love this recipe. The only change I made is cooking the potatoes while I'm chopping the veggies. But that's it. Great soup all year round.

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Reviewer:

Edie

Reviewed: Oct. 4, 2010

Really great recipe, but it needs more flavor. I added some garlic powder, and I think next time I make it I will add some garlic with the onions and celery. I only used 2 cans of clams and I will add a third one next time I make it.

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Reviewer:

meganwi

Reviewed: Mar. 18, 2010

this was very good. i added some garlic, carrots, dill, and a few dashes of hot sauce and cajun spice to give it a few more levels of flavor. to me this had the perfect consistency and you can spice it up to your liking. i used 2/3 c nonfat dry milk with 3/4 c water as a sub for the evaporated milk. it worked great. i added exactly 2 c of water and 2 tsp clam base for the added clam flavor. was very good w/ Amazingly Easy Irish Soda Bread

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