Love this chowda! I didn't blend the stuff together. Just put garlic salt in the potatoes. Just won first place in our firm's chili/soup cookoff. I would love to know if anyone used baby clams, and how that turned out.

AWSOME AWSOME THE ONLY THING I DID DIFFERENT WAS ADD 3 STRIPS OF CRUMBLED BACON AND 2 TABLESPOONS OF SHERRY AS SUGGESTED BY ANOTHER PERSON THANKS SO MUCH ADDING THIS TO MY RECIPE BOX

This recipe is a hit!! My friends and family are always craving for me to make this. Instead of using flour and butter to thicken up the soup, I've mixed cornstarch and water. You can't tell the difference.

I made this for my husband who thought it was very bland. We will use it as a base recipe but doctor it up

Amazing recipe, very good and tasty. Too much butter and cream though. The flavors overpower the clams. I use a little bottle of clam juice instead of adding water to the blender and pot. Also, not as much half n half: a cup of half n half and 3 cups 2% milk instead of 4 cups half n half. And less butter! Great with these revisions.

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.

I made this recipe. I followed it exactly and I loved it. My boyfriend also thought it was the best he ever had, now he tells me to make it all the time. Thanks alot, great recipe.

It was good but its missing something. Next time I will try real clams instead of canned.

I made this for my kids, who seem to love putting a can of soup in the microwave on rainy days, they loved it!

I was pretty excited to try this recipe but ened up quite disappointed with the end result - much too bland - actually the only flavour I could detect was flour used as the thickening agent... Rather than throwing it out, I'll play with some additions - and yes, I did add extra clams bacon for the top as well a jar of clam juice as per other reviews....

Its a great recipe that is easy to make and great to serve to company or the family!

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.

This was a first for me making clam chowder and WOW, it was a total success. Our family loved it! Next time I may add a little more flour to thicken it up a bit and add another cup or so of potatoes. But, without these changes, it was still awesome, and I will definitely make it again!

Execellent! I could not believe how quick and easy it was. I omitted the celery {not a big fan} and added 4 cans of clams {instead of 2} This recipe is a keeper for me!

Yum...we LOVED this! First, I sauteed some bacon in a pan to crumble over the soup when served, and then I cooked the onion and garlic in the bacon drippings a little before putting them in the blender. I omitted the celery and added 2 tbsp. sherry and some garlic powder, and it came out so delicious!!

This was one of the best clam chowders I've ever had. Very creamy and soothing for those of us who love soups.

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!