Reviewer:

kobilyn14

Reviewed: Jan. 19, 2009

Rave reviews all across the board. Fantastic recipe! It makes a lot, so be ready with containers!!!

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2 users found this review helpful

Reviewer:

Dawn in CT

Cooking Level: Intermediate

Living In: Southbury, Connecticut, USA

Reviewed: Jan. 17, 2009

This was a good, easy base. However, we found it had too much of a clammy taste for our little family so we added another can of cream of potato soup (we made a batch sized for two) and we added a little dill, paprika, and pepper. After our changes we loved it. I think next time I'll drain the minced clams first but overall a good, easy base for those who aren't very good as making a roux or don't know how but want a good clam chowder.

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4 users found this review helpful

Reviewer:

Cyn

Cooking Level: Intermediate

Living In: Escondido, California, USA

Reviewed: Jan. 1, 2009

OK... the typical FANTASTIC RATING and review with "exceptions" on the ingredients. First off... FANTASTIC RECIPE.. DOH!!.. could a recipe with base ingredients "out of the can" be better than a "hand wringing" personally inspected and selected batch of ingredients... ???? Guess what.. RIGHT ON!!! Now for my "MODS"... everything the same "EXCEPT"... 6 slices of thick bacon crumbled; 1 TBSP of bacon fat reserved and added to the half cup of margarine (we used BUTTER) that I used to saute the 2 cups of onion, 4 stalks of chopped celery hearts till translucent/tender and, then, added 4 Red Potatoes washed, scrubbed and then cubed.. LEAVE THE SKINS ON.... We added this to the "canned" ingredients (but in our case they didn't have cream of potato soup so I went with 2 - 6.5 oz cans of cream of onion and 3 - 6.5 oz cans of clam chowder) and a 8 oz. bottle of Snows clam juice. All this was combined with a TBSP of parsley and 1 tsp each of thyme and dill. This was the BEST CLAM CHOWDER we have ever had... so simple it is mind boggling. TRY IT; YOU WILL LIKE IT.

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13 users found this review helpful

Reviewer:

JIM F.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: Dec. 25, 2008

This is an awesome soup! I made it per the instructions, but put it in the crock pot. It was perfect and easy. I will be making this again.

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4 users found this review helpful

Reviewer:

PEONYPLANTER

Cooking Level: Intermediate

Reviewed: Dec. 21, 2008

My FAVORITE recipe so far!! I took advise about the thyme, though I used both fresh and dried. Also I did add celery, Oh! I used this mornings bacon grease to saute the onions with a bit a butter, last thing I did was added the half an half a small amount every hour. I baked the chowder in a 5 1/2 qt. pot for 4 hours. My husband loved it. MUST MAKE

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4 users found this review helpful

Reviewer:

LillyEriksen-LV

Home Town: Las Vegas, Nevada, USA

Reviewed: Oct. 5, 2008

This was the best clam chowder recipe I have ever tasted!! We live on the West Coast and have had many variations of chowder but even my husband said this one is the best! I only changed the recipe just a bit by adding bacon, but other than that it was perfect just the way it was written. Thanks!

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7 users found this review helpful

Reviewer:

Terri

Cooking Level: Intermediate

Reviewed: Mar. 24, 2008

I was so anxious to try this chowder that it was absolute agony to wait 4 hours! I scaled the recipe ingredients waaayy back. Here's what I did. I cooked a small chopped onion in some bacon grease and a bit of butter. I also added a few slices of bacon. I used 2 cans of cream of potato soup, one of clam chowder, and 1 cup of half and half. I added 3/4 cup of milk (ran out of 1/2 & 1/2) and since i had some leftover cream of chicken soup I threw that in too. This may sound weird but I don't like my chowder overally "fishy" so I did not add the extra can of clams. This fit in a 8X8 baking dish and I had enough to confortably feed 4. This tasted great, like something you'd get in a restaurant. Fantastic.

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3 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Sep. 7, 2007

I loved this chowder! I made it for four people, and reduced the margarine and half & half used. I also added water in with the condensed cream of potato soup, because everything was altogether really thick. The recipe came out beautifully!

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2 users found this review helpful