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Reviewed: Oct. 5, 2008

Love this recipe because it's the alternative to the creamy version (I'm lactose intolerant).\ It's hard to find so much clam juice in the store, however. I just top it up with chicken broth!

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Reviewer:

twisted


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Reviewed: Mar. 8, 2007

This wonderful clam chowder, just like my sister Kathleen used to make. She was from Mathews Co., VA, right on the Chesapeake Bay. Cook the vegtables with the bacon. I used fresh clams, finely ground. Thanks for setting us straight on what real clam chowder is.

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4 users found this review helpful

Reviewer:

EBNANA


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Reviewed: Mar. 27, 2006

Not bad, but the broth needs thickening in my opinion. I used less water; rendered the bacon and put the browned bacon side and saved 1 tablespoon of the shortening to saute the onions, carrots and potatoes; then I added the 2 cans of canned clams (I know, not the same as the real deal), a bottle of the clam juice and 5 cups of h20. Simmered for 40 minutes; then added the cooked bacon as a garnish. Very yummy. Also made fresh french bread from this site.

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2 users found this review helpful

Reviewer:

Chile-loca

	Cooking Level: Intermediate
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Reviewed: Feb. 13, 2006

Best clam chowder I ever made! I used the shrimp water left over from boiling shrimp for a Christmas shrimp platter I made.(I froze the shrimp water until I needed it.)

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1 user found this review helpful

Reviewer:

LILLIAN51


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Reviewed: Feb. 12, 2006

The recipe was tasty but EXTREMELY salty. I took someone's suggestion of obtaining the clam juice at a fish market. The sodium content was 55%!!!

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Reviewer:

TONI39


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Reviewed: Jan. 29, 2006

i will make this again and again...best chowder w out the cream (which we prefer) ive ever had thankyou for a great recipe! its the bomb of chowders! lol....

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3 users found this review helpful

Reviewer:

Indiana Jane!

	Cooking Level: Professional
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Reviewed: Jan. 26, 2006

This is now my new clam chowder. I did have to make some roux with cream for my boyfriend, tho, but just added this broth to his. He likes thick chowder. We were both happy! He loved it even tho he'd been skeptical about my putting bacon in it.

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1 user found this review helpful

Reviewer:

bizicook

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Menlo Park, California, USA
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Reviewed: Jan. 24, 2006

I live in Cape Hatteras, NC!! And trust me, this recipe is a local favorite. After you try it, you will NEVER eat creamy or tomato based chowder again!

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7 users found this review helpful

Reviewer:

CHATTERAS


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Reviewed: Jan. 24, 2006

Great recipe; but since I like my bacon crispy, I diced and sauteed the bacon first, removed it, used the drippings to saute the onion and celery, then used bacon as garnish. Now it's a 5!

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1 user found this review helpful

Reviewer:

JULIE3130


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Reviewed: Jan. 23, 2006

I am going to ask a stupid question. If you are using 2 cans of clam and juice, where are you getting the 3 qts of clam juice? When I go to my place at beach and I go to fish market and get my clams and steam and eat and use broth for chowder. But where I live I can get canned clams and bottled juice but you would need a whole lot of those little bottles to make 3 qts.. So I do not have a clue what the people reviewing this recipe are using for that clam juice.. It is a very good recipe, I have made it at beach when I had fresh clams and broth...please somebody fill me in. Thanks

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32 users found this review helpful

Reviewer:

MILLIE CROSS


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Reviewed: Jan. 23, 2006

This is similar to a recipe we used at a San Francisco seafood restaurant in the 80s, with the addition of flour, and salt pork instead of bacon. Truly the best Chowder ever!

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2 users found this review helpful

Reviewer:

DJANG1


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Reviewed: Oct. 4, 2005

This is the best clam chowder I have ever had.

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8 users found this review helpful

Reviewer:

Evelyn


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Reviewed: Jun. 22, 2005

The best chowder I've ever made. My customers want it to be the house soup.

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10 users found this review helpful

Reviewer:

MISSMOLLY4


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Reviewed: Oct. 17, 2004

I have been looking for a clear broth chowder recipe for awhile. Although this recipe is very good, I think it is worth it to note that if you go to your local fish market to get the broth, it is absolutely fantastic! The canned/jar variety just doesn't compare. My husband doesn't like bacon, so I omitted it. It was still great.

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13 users found this review helpful

Reviewer:

Corinna

	Cooking Level: Expert Living In: Middletown, Connecticut, USA
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Reviewed: Dec. 29, 2003

My husband and I love the clear broth clam chowders and go to seafood festivals to enjoy them. This recipe was very close to the the festival servings. I've made it for my family and also took it to a Christmas get-together. It was a hit both times. I'll certainly make it again!

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12 users found this review helpful

Reviewer:

LOVE2COOK5


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Reviewed: May 21, 2003

I love this recipe! Hatteras Style Clam Chowder is the only chowder I will eat! I am mot a fan a milk/cream based soups, this recipe is the best on a cold winter day!

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17 users found this review helpful

Reviewer:

Brooke


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