Reviewed: Nov. 22, 2009

I have used this recipe for years. I couldn't remember my Mom's recipe, so I turned to this one, now I can't even imagine going back. I follow the recipe to a T other than leaving out the vinegar, because I usually forget it lol. So yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aimsyfrench

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

Overall good, but next time I'm cutting WAY back on the half and half. This is super creamy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

martinsmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2009

This is an excellent recipe! I made a few changes though. I added a bit of thyme time at the end and used 3 table spoons of red wine vineager-it tasted deliciousl. Also, for thickening I used cornstarch instead of flour, used much less butter than is recommended--only 1 table spoon, and 1 quart or a bit more of 2 percent milk. It still tastes great. Oh, and I also added more vegetables, because I like the taste of celery and carrots. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blesana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2009

This was the best Clam Chowder I've had, it's very good and full of flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ralph23txxx

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2009

I made this just now for my boyf and served it in a sourdough bowl- I bought the bread at Safeway and took out the inside and toasted it.. He loved it and I can't believe how easy it was!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tram

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2009

most excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dheller

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2009

11/7/09-I used 1/3c butter, 1/2c flour, and fat free half & half and this was very rich and thick. I think the fat free half & half gave it a sweeter taste than it would have had otherwise. Next time I will definitely use part milk. I put in 3 cans of chopped clams and also used extra clam juice instead of water as others recommended to cook the veggies. I think this could easily accommodate 2 more cans of clams to give it more clam flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CINDY WAIT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

Both my fiance and I loved this recipe. It had good flavor and was easy to make. To save a bit on calories I used a pint of 2% milk and a pint half and half (vs. the whole quart). I also used about 1/2 the amount of butter. Even with the changes everything tasted great! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kristenicole35

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

I used 1% milk in place of half of the cream and left out the carrots; added one extra cup of potatoes instead and one extra can of clams. It was so good. The whole family loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AmyJo

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

I really hate to give a 5 star rating when I alter the recipe, but in this case I didn't alter it too much so I'm still giving it a 5 star. I did sautee my vegies in bacon grease (I know high fat, but I wanted the extra flavor). I also used 3-10oz cans of clams. This soup makes alot and those 3 small cans just don't seem to do the soup justice, it definately needed more clams. Lastly, I didn't put in any water I used all clam juice when I cooked it. You need it for the flavor. A definate remaker! Yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

poochsgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

I love this recipe, it got gobbled up within a day between my boyfriend and I. I read some of the other reviews and made the following changes: * I used 32 OZ of whole clams - alot more than the recipe called for (3 large cans of clam). * Fried the veges for a few minutes in bacon fat * Poured in clam juice once the veges softened in the fat (did not need to add extra water because I used so many cans of clam juice). * Crumbled six pieces of bacon into the soup. The red wine vinegar REALLY did make a difference, brought out the clam flavor! What I'd do different next time: Use 1/2 cup of flour and 1/2 cup of butter (for less of a buttery taste to the soup). Yummy! Can't wait to buy some fresh San Franciscan clams for this soup!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WorldTravelBug

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

KILLER RECIPE! Added garlic, bacon, and instead of water good white wine. Served it in bread bowls from this site and it was an AMAZING MEAL!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Great recipe! I had to change a few things because my cupboards were bare but this recipe is an excellent base for any variation of seafood chowder. I used 2% milk and mixed it with the flour like a roux, to about a peanut butter color. I also added a can of tuna and a can of salmon because I was short one can of clams and I wanted that fishy taste. I also used homemade chicken broth instead of water to soften the veg. The results were divine! Thanks for sharing the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

One bowl was gone in no time and we had to have another. This recipe is delicious, so much flavor. I added the browned bacon as suggested by others.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Dana Point, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

I agree with people who said they could taste the flour. I added more clams and a jar of clam juice but didn't help much. Would not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

Aside from it not being very clammy tasting it's fantastic. I did not want an overwhelming clam taste but I was really surprised you could barely taste clam and I used an extra can of chopped clams. I also added bacon like the reviews suggested and used fat free half an half by my own choice to lighten it up. Same creamy taste, tons less fat. Awesome recipe. A total keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RivieraMaya05

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

My husband and I both LOVED this recipe. I did add a little milk at the end to cut the richness of it and to thin it out a little.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

This was delicious - I grew up in New England and have very set opinions about chowdah - accordingly, I used milk instead of half and half because chowder should not be too thick. The butter and flour roux more than does the trick. The vinegar was the surprise ingredient for me and it definitely added that special zing at the end.

Was this review helpful? [ YES ]
0 users found this review helpful