Reviewed: Mar. 18, 2012

This was by far the BEST clam chowder recipe I have ever had. Our whole family loved it. We will make this over and over again!!!

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Reviewer:

Jessica

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Feb. 19, 2012

It was amazing! My son said it was his new favorite (better than his previous favorite clam chowder served at a local restaurant). I served it with an easy beer bread recipe and dinner was a hit.

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Reviewer:

Laura

Reviewed: Jan. 21, 2012

This is delicious, made as directed except for leaving out the carrots because I don't like them in clam chowder, and using gluten-free flour. It makes a LOT. I wasn't sure it would freeze well, but it froze nicely for a couple of weeks. Only thing I will do differently next time is to thicken only slightly (maybe 1/4 of the flour as called for, to help incorporate the butter, as I found it a bit TOO thick. This could have something to do with the gluten-free flour that I used, but I do tend to like soups better when they are not very thick anyway. Thanks for the recipe!

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Reviewer:

cheetaah

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

Used 2 cups whole milk, 2 cups half and half instead of 4 cups heavy cream to cut down on richness. Used 2 cups water & 2 cups chicken broth instead of 4 cups water. Could have used more of a clam flavor. I think I have found my go to potato soup recipe.... just happens to have clams in it. DELICIOUS!

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Reviewer:

Chelsea Rice

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Duvall, Washington, USA

Reviewed: Jun. 21, 2011

very good made it quick when I got home from work,,I 1/2ved the recipe,,had leftover clams from steamer night,,used white pepper,,,put a dash of worceshire,,will add alittle more next time,,added 2 more cans of whole baby clams w/juice and 5 bottles of clam juice,,cuz I thought with the boil it would reduce some,,eyeballed the pot,,becuz I don,t like alot in clam chowder,,after all clam chowder not pot,,soup,..I think the only thing different I would do,,gets thick,,and I like it thick,,but add alittle chix broth at end, to thin just a tad,,and flavor..

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Reviewer:

patra24

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

Reviewed: Jun. 10, 2011

After reading a few other reviews which mentioned a lack of clam flavor, the only change I made was subbing half of the water with clam juice. Because I halved the recipe, it called for 4 cups of water; I used 2 cups plus 2 8 oz bottles of clam juice. The results were amazing-- everyone here, including two people who have lived in New England and can appreciate great chowder, proclaimed it among the best they'd ever had.

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Reviewer:

Pam S

Reviewed: Apr. 23, 2011

Amazing! Absolutely no leftovers to speak of. :(

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Reviewer:

rayala101

Reviewed: Apr. 16, 2011

My first attempt to make Clam Chowder and great recipe. I did add two tablespoons of bacon grease into the recipe which added a good flavor, though not as healthy. My 13 year old loved it. The soup resembled a backed potato soup.

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