Recipe by BABYBLUEUT
"Very basic and easy, and by no means low in fat, but very well worth it."
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peeled and diced potatoes
ground black pepper
2 (10 ounce) cans
minced clams, drained with juice reserved
This recipe was very easy and tasted great. I did make a few changes, using a bottle of clam juice in place of half the water used to simmer the veggies. I also used fat free half and half, which did not seem to affect the flavor or texture of the chowder at all. I also added some crumbled bacon toward the end, which is an ingredient from another fish chowder recipe I have been making for years.
If I do make this soup again, I would either cut the potatoes into larger cubes or simmer it for less time. The reason being is that when I whisked in the flour and butter mixture, most or all of the potatoes dissolved into the soup. This made for a more "mealy" mashed potato type of texture, which my husband does not find to be appropriate for Clam Chowder.
I think I would also sauté the celery before adding the rest of the veggies to simmer, thus cutting down on the simmer time.
Over all a hit for our family!
After four plus years I've made this recipe again. This time, I was not so impressed; lowering my rating from five stars to three.
I didn't remember having to do so much to actually give this chowder some taste; but, this time, I added a teaspoon of thyme, 5 slices of diced bacon, 4-10 ounce cans of clams with juice, and a lot more pepper. As written, there simply aren't that many clams, or clam flavor, and the chowder is very under-spiced.
Originally Reviewed: Apr. 16, 2003 Fantastic. Simple to make and delicious. I added 4 6.5 oz cans of clams instead of the called for two 10 oz cans, and served topped with bacon and cheddar cheese.
This recipe was fantastic. My husband asked "did you make this from scratch?" I told him I did and asked why. He said it was the best clam chowder he's ever had. This recipe went into my book the same day !!!
An excellent base recipe that can be adjusted to suit your personal taste. I sauted the onions and garlic and added them carmelized rather than blending them together. I added shredded carrots, thyme, rosemary and an extra can of clams and juice! It was perfect for a rainy, yucky day like today. Very hearty and everyone I served it to came back for seconds! Will definately make again. :-)
This is the best Clam Chowerd in the World. It was creamy, fresh and wonderful. I tried it as the recipe called for and it was great. I made it again, and put bacon in it and it was GREAT. I also made Seafood Chowder with Crab, Fish, and Clams.
Great recipe. Added Thyme and Rosemary and sauteed onion and garlic per previous comments. Sautee in 2 tbs bacon grease for extra flavor...note; I cut this in 1/2 and I love a thick soup, but this was "spoon stand up" thick. Will make again with 1/2 amount of flour or another 2 cups of milk. A couple of shakes of tabasco dosen't hurt either.
This clam chowder is very good and easy to make. The only thing I added was some Old Bay Seasons.
I also sauted the celery for about 5 minutes. You only want to boil potatoes for 12 minutes or they will become mushy. I also added a small bottle of clam juice. Company said was as good as they had in Boston.
* Percent Daily Values are based on a 2,000 calorie diet.
Clam Chowder III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 392
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