No leftovers which is always a great sign. The flavor was very good. Instead of 2 cans of minced clams, I used 3 cans of chopped clams and used the juice from 2 of the cans. I also took another reviewers advice (as the broth is a little thin and I prefer thicker)and used a can of cream of potato soup. I just let it cook a little longer and this helped thicken the soup up. I cubed the potatoes a little too big and so next time I will cube even smaller. (Per my kids advice.)

This is just like the clam chowder I grew up with. Sometimes I make it with milk for a less rich flavor I always add about 3 cloves of garlic i also use clam juice insted of water. All of my friends love it they say it is better than the wharf.

Awesome !

I LOVE New England clam chowder, however, I found this recipe to be just "OK". I prefer a "creamy" soup. This one is WAY too thin. Maybe it's supposed to be this way (it called for quite a bit of liquid).... I may try this again before giving up, but thicken with flour or cornstarch, use heavy cream instead of half-and-half or puree some of the potatoes to give it that creamy texture I am looking for. I do think there are recipes on this site that would better suit my taste. As is, deserving of 1 star (sorry!). Thanks for sharing anyways!

I agree with other reviewers, as a chowder, this recipe is too thin. I followed a tip to make a roux in a separate saucepan with butter and flour. I also whisked in some of the broth from the soup then whisked the mixture back into the soup. It'll thicken more upon standing so don't make it too thick unless that's what you want. I used half and half but to make it lower fat, I'll try it next time with 2% or lower fat milk. The chowder was still missing something so I added some Old Bay Seasoning, a few drops of hot sauce, and a few shakes of Worcestershire Sauce. I think that did the trick!

Really good chowder. I made it to go with clam cakes (fritters). The only thing I did different was that I added a can of cream of potato soup because so many reviewers said it was watery and being New Englanders we like our chowder creamier. Adding the can of soup made it perfect. This reminds me of summers at Cape Cod.

How can a recipe get 5 stars when you either drastically change the amount of an ingredient or the ingredients all together. Instead of rating the recipe as is, we have to look through all the reviews and make heads or tails of a recipe. Drives me crazy...anyone else?

My family loves this. I added 3 cans of clams, increase the bacon, and cooked potatoes in clam juice instead of water. I put all items in crockpot, except milk/half and half. Cook for 4-6 hours on low, then add half and half and cook 1 more hr. When finish, I add 1 mashed potatoe to the pot and we are done.

I made this for the guys my husband works with. They are sport fishermen from New England and they LOVED it.

Extremely good--6 stars on a scale of 1 to 5! We substituted clam juice for the water, used Kosher salt rather than iodized (didn't decrease amount, however) and put in half whipping cream and half 1% milk rather than half-and-half. We also only used two 6.5 oz cans of chopped clams (put them in the food processor to make them a little bit smaller). I was worried that wouldn't be enough, but it was! It was absolutely delicious and our friends were quite impressed. It was a little thin so my husband thickened it with a mixture of cornstarch and milk. Very, very good. This was the first time we'd made clam chowder from scratch, and we will not be looking for another recipe; this is the one!

I usually do not like clam chowder, but husband loves it so I decided to make this for him; well he loved and so did I. It does not have that fishy taste to it at all it kinda reminded me of potaoe soup with a twist.

Followed recipe exactly except before adding the half-and-half, I "slightly" mashed potatoes with a masher to thicken the broth. Worked great. Thanks Debbie

I'm from NE. This chowder was just OK. Not the greatest and it certainly needed a LOT of thickening up. It was missing something and I think that something was clam juice. Good effort overall though.

Cooking this up was prompted by a visit to a small bar-restaurant in Quebec City where they served a "to die for" clam chowder. If it was a '5' - this recipe was easily a '4'. Followed the recipe except for the 1/2 & 1/2, (couldn't find any.) Used 500ml 15% cream with some skim milk mixed in. Also added about 1/2 a cup of wather during cooking as the water was evaporating too much. HIGHLY recommended (& I'm not even a fan of clams).

Very Good! I made it for a dinner party and it was a hit. I will make this over and over. Thanks for sharing!

An excellent, easy clam chowder. I used frozen clams instead of canned, and added a bottle of clam juice to boost the flavor. The chowder tasted great and got rave reviews at my Christmas party. One thing, though: I followed another reviewer's advice and added mashed potato flakes to thicken the soup, but it got too potato-y. Next time I'll try cornstarch or flour if it's too thin. I will definitely make this again. Thanks for the recipe!