Reviewed: May 6, 2012

This was a very nice soup. It's hardly "from scratch", but it's quick and easy and made a nice thick, tasty chowder. I made it exactly as written. (That "1 teaspoon butter" is an odd amount; I thought it was probably a typo for "1 tablespoon", but I followed it as is.) It made two big bowls for each of two dinners in a row. I would have liked even more clams though! Recommended.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

Amazingly delicious! I halved all of the cream because as I was adding it, it seemed too heavy but I thought the amount I used was perfect. Plus I added a can of corn since I love corn in my chowder and it added a nice sweetness to it. And I added about two or three tablespoons of scotch bonnett pepper to add a little kick since I like my soups to be a little more spicy.

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jamaicanpride0290

Reviewed: Nov. 14, 2011

I read some of the reviews and added 1 cup half & half and 1 cup 2% milk. I didn't have white pepper so I added a bit of black pepper & this was excellent. I could not tell the difference from the time consuming from scratch clam chowder that I usually make. This is a gre8 recipe

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Reviewer:

Marcia

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 12, 2011

Not home made, but great in a pinch! Fast and hearty, good for a quick weeknight meal. But don't expect it to take the place of your fresh from scratch Clam Chowder.

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Terry E.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Crystal Lake, Illinois, USA

Reviewed: Dec. 29, 2010

I have used the same ingredients for years with some additional ingredients. I brown 4 oz side pork cut in very small pieces, add a little of the grease, cut 4-5 medium red potatoes, parboil and add, use 1 pint of half and half and additional milk to taste.

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Reviewer:

Fred

Cooking Level: Expert

Home Town: Port Charlotte, Florida, USA

Reviewed: Jul. 25, 2010

Me and me mates had the heartiest clam chowder while adventuring in the Australian Outback...I will be back to give me rating in Jolly Rogers and plank-walking for the chef - hopefully, me galley should be stocked...ARRRRGH!

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Reviewer:

Pirate Pete

Cooking Level: Intermediate

Reviewed: Mar. 19, 2010

this was good i did a few things different I added half and half and chicken broth to give it a litle more flavor then i added a little bit of flower to make it a thicker soup i also stired my celery in butter to make it a little less crunchy

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Reviewer:

Tenni

Cooking Level: Professional

Reviewed: Apr. 6, 2008

very creamy! Still seemed like it needed something else.

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Reviewer:

jmb123

Reviewed: Mar. 4, 2008

This is an excellent and simple clam chowder recipe!! I have 4 boys and they LOVE it. I always have to triple it so that I have enough for leftovers. My only caution would be to watch your flame level because the milk very quickly scalds to the bottom of your pan. I am not sure if it can be avoided, but it is a pain to clean up.

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