Reviewed: Apr. 22, 2012

5 stars despite the fact I changed the recipe, becaus if I could rationalize spending so much money on clam juice (it comes in a bottle people, dont hate) then I would. I just use homemade chicken stock and all the juice from the clams. Love love love it!! So good for you too! (I also omit the bacon, because I usually forget it!)

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Reviewer:

Jushkirk

Reviewed: Mar. 3, 2012

Really good Hatteras Style Clam Chowder! However, I did make a few substitutions: I used baby red-skin potatoes instead of plain white potatoes, I cut back on the amount of clam juice to whatever was in the cans of clams plus a small bottle of plain clam juice, and then added vegetable broth.

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Reviewer:

end1711

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Reviewed: Jan. 6, 2012

Awesome, I have had this many times on the Outer Banks, as I have a second home in Nags Head. I have also enjoyed it where I live in Va. Beach, but I never new how to make it until now. This chowder rocks and blows away both Manhatten and New England chowders..........Thank you so much for sharing!

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Reviewer:

westneck

Reviewed: Nov. 1, 2011

This is a very tasty clam chowder :) My family can eat three bowls each in one sitting! I like to add extra bacon and clams.

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Reviewer:

J. Buchanan

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

I went to a country-style buffet in Gloucester, Va. where this was served. I had never had anything other than the New England or Manhattan styles. I loved this different style and went searching for a recipe, and Allrecipes did not let me down. Thank you so much for posting this recipe, ODella! I used mostly clam juice but did supplement with some chicken broth. Because I like a thick chowder, I did reduce the clam juice/broth by probably one quart. I first fried the bacon til done, then removed it and sauteed the onion, celery and carrots in the bacon grease, then proceeded according to the recipe. The restaurant I went to had what appeared to be a strip of fat-back floating in the chowder (bacon grease and fat back are a southern thing!) but I didn't use the fat back. Tastes even better the next day.

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Reviewer:

KIMAR

Reviewed: Mar. 1, 2010

This was so easy!!! My husband loves clear chowder and having grown up in New England I have had some good clear chowder and this was really good!!! Even better the next day after the clam taste has some time to really get into the flavor of the soup!!!

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Reviewer:

amandab

Reviewed: Feb. 8, 2010

I made this for my son because he likes clams, but he wasn't fond of the soup. I thought it was really good, though.

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Reviewer:

Pinkstreaks

Cooking Level: Intermediate

Reviewed: Apr. 21, 2009

absolutely amazing. added a bit of old bay with the rest of the seasonings but i don't know if it made a difference. i love that it's filling and light. MUST TRY!

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Reviewer:

Keri

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

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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