Reviewed: Dec. 22, 2009

We like this pretty well! I have made this 2-3 times already. I use diced potatoes instead of sliced. Also, I would suggest not putting the clams in the pot until closer to the time of the soup being done as they tend to get a little rubbery after being in there so long. This is, all in all, a nice chowder for days when you are too busy to mess with making soup! :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 26, 2009

I thought this needed some spicing up. It was too tomatoey. My husband added hot sauce.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Dec. 5, 2008

Pretty good recipe, I just added some extra clams to it.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Jan. 24, 2008

A good recipe, but chopping up and adding a slice or two of bacon in the beginning mix will do wonders for it. I've been making it this way for years.

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jakman

Cooking Level: Expert

Living In: Peckville, Pennsylvania, USA

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Reviewed: Aug. 1, 2007

First off let me say that when I went to make the soup, I realized I forgot to buy clams so I substituted a can of shrimp...so while I didn't think this tasted as "manhattan clam chowder" like as I usually have (my family is from the northeast) it might be because I left out a main ingredient! I will most likely try this again b/c it really was tasty and I am sure with all the necessary ingredients it would be amazing. I will also double the liquids because it was a little "stew like" and not as brothy as I like soup to be...but that is a personal preference!

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