Reviewed: Nov. 9, 2009

OMG! this was just great, I have made it twice so far.

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Dusty

Cooking Level: Expert

Home Town: Staten Island, New York, USA

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Reviewed: Oct. 13, 2009

AWESOME WITH ADJUSTMENTS I took a previous reviewer's advise and added garlic, worcestershire, celery and replaced the water with additioanl clam broth. My family loved it.

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jun. 17, 2009

This is so easy. You can't mess this up !!!!!

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Phil

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Reviewed: Jun. 9, 2009

Not good! And to me, a recipe shouldn't have to be tweaked.

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NEPENTHE

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Reviewed: Apr. 18, 2009

Recipe is a good starting point. I added a half can of beef stock, 2 tablespoons of olive oil, basil, one minced garlic clove, bay leaf, some corn, 1/4 sugar, and 2 stalks of chopped celery. Tastes great!

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romanwheat

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Reviewed: Apr. 10, 2009

Very tasty! I added some Old Bay, and some extra veggies. But this was a great base.

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blueostrich

Cooking Level: Intermediate

Living In: Richland, Michigan, USA

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Reviewed: Dec. 15, 2008

Make this for my Pop's birthday. Tasty broth. I did add a few thing based on other reviews. Added the following: 1 more can tomatoes & clams. Used wine instead of water. 1 Sazon seasoning packet. Don't forget hot sauce. Enjoy!

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Ada

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

I made 1/2 of the recipe. I had extra clam juice in the fridge so I ended up with approx 1 cup clam juice and 1/2 cup water. I used a can of diced tomatoes that were seasoned with oregano, basil, and garlic. I think if you did not have the extra clam juice and seasonings the recipe would be really bland. This is a very easy recipe.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Nov. 15, 2008

Outstanding recipe. I made the following changes: doubled the amount tomatoes including some original rotel (adds a little spice!) and doubled the potatoes. I also cooked some bacon, well done, and sprinkled bacon pieces over the top at serving time.

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KENNYFRANK

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Reviewed: Feb. 7, 2008

Very good, I added half a pound of bacon and doubled everything but the clams. Probably great with more clams. I also added a little aniseed. I'll definitely make this again. annie

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zuppagirl

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Reviewed: Jan. 10, 2008

The recipe I have used for years is the same except adding 1 cup fine chopped celery and 2-3 slices fried bacon cut up. It really is the best I have ever had!

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Deb406

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Oct. 29, 2007

This was excellent. I made it with 3 cans of clams and it was really too many - 2 cans probably would have been fine. I also added 2 stalks celery chopped up, and 3 cloves crushed garlic. Next time I will probably also add a bay leaf or two, and possibly fill the clam stock to 3 cups with white wine instead of regular water. I simmerred with the lid off - this lead to thicker consitency than I think I would have gotten with the lid on. I think this would make an excellent base recipe for any chowder. Next time, I will try it with fresh calamari and large shrimp.

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mpasmith

Cooking Level: Expert

Home Town: East Grinstead, Sussex, England, U.K.

Living In: Kelowna, British Columbia, Canada

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Reviewed: May 11, 2007

I really liked it, very similar to my nana Brenda's old recipe. Added some bacon to it as well because that's what she used to do, and I am a carnivore extraordinaire, and it turned out well, despite the fact I have simmered it for too long. A bay leaf is really good in there too; you only need one.

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Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 7, 2006

I've never made soup before, much less manhattan clam chowder. So I took some of the advice of the reviewers and added some things. If I hadn't added anything, it would've been extrememly bland. So here's what I did: I replaced the water with chicken broth, added another can of clams, added about 2.5 fl oz of Worchestire sauce ( I love the zest it gave it) some Old bay seasoning (About 2 tsp.) added celery, and 3 cloves of freshly minced garlic. It was to die for, and I didn't even have leftovers! You may want to add more or less seasoning and worchestire sauce over the cooking period. I let it cook for about 45 mins and didn't have to mash the vegetables.

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Jenn

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Reviewed: Apr. 28, 2006

There are much better chowder recipes out there.

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lindsah of the sauga

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Reviewed: Apr. 9, 2006

Yummy. I made some changes and ended up with wonderful. I added celery and some hot sauce per other reviewer's comments. I sauted the carrot, onion, & celery. I used chicken broth in place of the water and used unpeeled sliced red potatoes. Finally, I added 1 cup V8 low sodium juice and ommited the salt.

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ARTISTICANNIE

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Fife, Washington, USA

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Reviewed: Mar. 27, 2006

The flavor was a little lacking, so I used a bit more thyme, a dash of cayenne and some oregano. I also used some celery. Next time I will add more clams. On the whole it was pretty good, and I will most definitely make it again.

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M. Marie

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 29, 2004

This was really BLAND when prepared as directed but was an ok starting point. Added worchestershire sauce, a couple of tablespoons of salsa (did not have any hot sauce), a bullion cube, a bit of tomato sauce,Old Bay Seasoning, garlic, basil, celery, and green pepper before I got the desired results. Think that 2 cans of tomatoes would be too much of a good thing and that the chowder should be simmered for at least an hour.

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SKERICHERI

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Reviewed: Feb. 15, 2004

This was so easy to make - I never made clam chowder before - the only thing I did different was I added a can of whole clams (including the juice) too b/c I love clams. Really good!

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