Reviewed: Feb. 2, 2012

This is a great recipe but it needed some modification. We omitted the green and red peppers since they are too strong. We used a chopped onion and 2 pieces of chopped smoked bacon. We did not have celery on hand so we used 1/2 tsp celery salt. We added one cup of white wine, and used white pepper instead of black, which tends to be better with seafood chowders. We also added extra clam nectar. This is a keeper!

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Reviewer:

Steff

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Carlsbad, California, USA

Reviewed: Jan. 22, 2012

Made a few changes to the recipe and LOVED it... Used a 51 oz can of chopped clams 3 - 28 oz cans of Italian seasoned chopped tomatoes added the following ingredients: 3 large garlic cloves 1/2 - large sweet onion, diced 2 Tbsp Franks Hot sauce 1/2 Tbsp fresh thyme Used 2 red peppers instead of one green and one red. Added an extra potatoes. YUMMY!!!!

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Reviewer:

Patti

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Hudson, Ohio, USA

Reviewed: Aug. 13, 2011

First, DO NOT ADD 1 T and 1/2 T of dried THYME, as mentioned by another review. The amount of thyme was way too much. I reduced the thyme to 1/2 T dried and followed the other suggestions of double the clams and celery as well as using stewed tomatoes with peppers, garlic and onions. This recipe was so good and low in calories/fat/carbs/ etc. that we will make it again and again!

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Reviewer:

beannay

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Fairbanks, Alaska, USA

Reviewed: May 7, 2011

I made this and it was excellent, but several changes were made I used 39 oz of minced clams, and only 3 small potatoes, 1 can of crushed tomatoes, 1 can of diced tomatoes, 1 can of fire roasted diced tomatoes, and a pinch of dried jalapeno peppers. It was still a little tomatoey but had a wonderful taste. Would make again

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Reviewer:

Dana

Reviewed: Apr. 19, 2011

This recipe was great after I made some edits. I used twice as much clams, using defrosted frozen baby clam meat. I replaced the crushed tomato with tomato sauce and the diced tomato with stewed, and threw in more celery and used no potatoes (since I dislike them). I also had no onion powder so I just chopped up two green onions, and replaced the herbs with the same amount of Italian seasoning. I feel like I should have added a little bit of garlic as well. But this is truly a delicious low-fat, high-protein recipe with lots of omega-3s and veggies!

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Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 2, 2011

As written, I give this four stars. I felt it needed more seasonings so I ended up adding a bay leaf, thyme, and minced garlic. I added the clams at the very end and only heated them through.

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Reviewer:

ANGCHICK

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Reviewed: Jan. 26, 2011

My husband is a HUGE fan of Manhattan Clam Chowder, this made his day! This recipe is much better than Emeril's recipe!

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Reviewer:

ThompsonFamily

Cooking Level: Intermediate

Reviewed: May 4, 2010

I just didn't care for this soup. I halved the recipe and used less tomato as suggested. I also like spices so I added thyme and garlic. I don't think extra clams could have saved this one.

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