Reviewed: May 14, 2012

The best recipe I have ever made for clam chowder. Very quick and easy recipe to make. My family loves it just as good as when you order from fine restaurants if not better cuase you made it your self.

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cc91kilo

Reviewed: May 2, 2012

This recipe was amazing! And surprisingly easy .. plus, the best part is you have leftovers to spare! Don't forget to add this to your schemes, everyone!

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Reviewer:

breanna.bryce

Reviewed: Apr. 30, 2012

Fantastic, and so easy! I added some chopped up broiled bacon to the soup when I added the cream/roux. Husband loved it. I couldn't find clams so I bought a jar of pickled cockles, which I wasn't sure would work but it turned out I didn't have any vinegar in the house so it worked out fine.

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Reviewer:

missus wife

Cooking Level: Expert

Home Town: San Rafael, California, USA

Living In: London, Greater London, England, U.K.

Reviewed: Apr. 22, 2012

I add bacon...just because bacon is good and NE Clam Chowder should have it.

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RAWENERGY1

Reviewed: Apr. 16, 2012

Oh my, this recipe is amazing! Maybe the best clam chowder I've ever had. (I did add bacon as many had suggested).

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MommaPajama66

Reviewed: Apr. 11, 2012

For a first timer making this recipe I found it wasy to follow but very time consuming to prep. I made it for my husband. I do not eat seafood. I am sure my husband will devour this and ask me to make it on a regular basis. Once you don't have to follow a recipe it will become easier to make.

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Reviewer:

Cooking Queen

Reviewed: Apr. 4, 2012

Thick, creamy, and rich. This is a rare dish that ALL the family liked.

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Reviewer:

Veggimom

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 31, 2012

This recipe is fairly simple yet the results are amazing. I was a little skeptical of the vinegar but it adds a richness and no vinegary taste at all. I've started to use this trick in many other creamy soups. After making this just once my family was hooked and begs me to make it over and over. The only change I've made is to use 1% milk or even fat-free evaporated milk in place of the cream to lighten it a bit - can't tell the difference. Perfect for dreary, cold days but I've also made it in the summer! Grab some crusty bread and you're set!

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Reviewer:

SummerGirl

Reviewed: Mar. 24, 2012

This was very good. I did make a few changes based on other suggestions, such as sauting the veggies in bacon fat. I only had a 50oz can of clams, so i used the juice from that and did not add any additional water. I also added a couple of chicken boullion cubes as I was afriad that it would lack flavor and some garlic poweder. I used the 3/4cup of flour and it was perfect.

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Reviewer:

Ursula

Cooking Level: Expert

Reviewed: Mar. 20, 2012

I used clam juice instead of water and a little less flour than indicated because it didn't look like it needed any more. I also chose baby clam instead of minced. The flavor was lacking something but not sure what. And I did try the red wine vinegar. My kids enjoyed this more than I did so I'm glad I tried this.

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