This is by far the best Clam Chowder recipe I have ever made. We just returned from a trip to New England, and this is better than what we had in the restaurants there. I added a generous teaspoon of thyme and used chopped clams rather than minced. We will have this over and over again! Don't skip the vinegar, it really adds a subtle deliciousness. YUM!

I live in Santa Cruz California, and have tried clam chowders from up and down the west coast, this rivaled any chowder I have eaten anywhere. I did make a few changes. First I cut up four thick slices of bacon and fried them up adding the potatoes a few minutes before the vegis and clam juice. I replaced water with more clam juice, to cover the vegis, and left out the carrots. I also switched flour with corn starch. I used one pint half and half, and one pint heavy whipping cream. Next time I might use just a quart of heavy whipping cream. I can't wait to try it again, next time I am going to make some home made sour dough bread bowls, instead of store bought ones.

I tried several recipes for many different kinds of chowder and this was the absolute best! I did what others suggested and browned some bacon before adding the onions and celery and to cut fat and calories I used equal parts of 2% milk and half and half...turned out perfect! Be sure to add the vinegar...it really does make the flavors sparkle!

It was so good!!

FANTASTIC CHOWDER!! I did however vary a little from the recipe – I used ¾ of the recommended amount of butter/flour. Replaced the half/half with heavy cream. The heavy cream was all that I had at the time and it turned out incredibly good. Clam juice was used in place of water. I also used chopped clams instead of minced and added a can of whole baby clams. This really was some awesome chowder – we will be making it again….soon!!

I just made this recipe and loved it. I used corn starch in place of the flour because I like my chowders to be thick. I used extra clam juice to cover the veggies in place of water and also used an extra can of clams. The bacon added a nice flavor. Thanks for posting this recipe.

Awesome! Tasted just like my mom's. Used all clam juice, no water. Didn't need much salt because of that. Also, I added some shrimp, just cause that's how my mom made it. It was fabulous!

Yum. I skipped the vinegar and sauteed the veggies in salt pork fat. I added a little milk to thin it out a little. I made two batches and it was gone within 20 minutes.

It was delicious!

I am so glad I tried this recipe!! thick and yummy,just like new england chowda should be I would'nt change a thing.

First time making clam chowder & it was delicious. I only had two cans of clams on hand but next time I'll be sure to use three. I think it also needed just a few more vegetables and perhaps a bottle of clam juice. But nonetheless it was still very good. Thanks for the recipe!

This is the only clam chowder recipe I use. My husband is not a fan of chowder, but was shocked at how much he liked this! So was I. It really is the red wine vinegar that makes it pop!. I use three cans of chopped clams because we like bigger chunks. I also used a bottle of clam juice instead of water. Absolutely perfect!

It really was very good. I added an extra can of clams, cooked bacon first and used the fat and clam juice to cook the veggies. Substituted corn starch for flour - added Creole and Old Bay spices - put clams in at the same time I did the seasoning. Came out DELICIOUS!!! Will def. make again.

I've made this recipe a couple times now, and my family thinks it's wonderful! At the suggestion of others, I also substituted cornstarch for the flour. Thanks!

This is the clam chowder recipe that I use every time I make chowder. Hubby and the kids love it! I also put a little bacon in mine just a couple of strips. Thank you!

Really good recipe. Very thick, I even reduced the flour & butter to 1/2 cup each.I also added bacon The Kids and Hubby gobbled it up.