Reviewed: Nov. 7, 2009

I have been craving clam chowder for weeks. This was exactly what I had been wanting. The soup was a little thin so I made a roux out of the clam juice. I cant wait to make more, my whole family loved it and it was so easy!!

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SCRAPNINJA

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Reviewed: Oct. 24, 2009

Didn't like this at all. No flavor. Too watery.

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crappie kat

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This was excellent my husband & I loved it. Easy to make. I followed one reviewer suggestion of using all of the reserved clam juice. It is true that the bacon is not crisp but worth it for the flavor.

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riapal

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Reviewed: Oct. 18, 2009

9 out of 9 guests thought this was the best they have EVER tasted. I added thyme and basil along with the celery and garlic. It was wonderful. Thank you!

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Debra

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Reviewed: Oct. 17, 2009

This was delicious! I did make a few changes - I used a little bit more bacon, added a clove of garlic and some chopped celery and also used clam juice in place of the water. I did use the half and half but also made a roux to thicken it up a bit. It was really, really good! Will definitely make this again!

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Chris.Hartfield

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Reviewed: Oct. 4, 2009

After I sautéed 1 cup of onions in 1 T. of margarine and a few shakes of garlic powder, salt and pepper and Old Bay Seasoning (to taste), I boiled 3 cups of potatoes with a bottle of clam juice and the clam juice from 2 cans of clams. When the potatoes were soft, I mashed a few of them in the pot for thickening (recipe listed is much too thin for chowder), then added a cup of half and half and 2 T. of margarine. I simmered this for 5 minutes and stirred in the clams for 5 minutes more. Clam juice gives it more flavor and the mashed potatoes thickens the chowder without giving it a flour taste if you use flour. (If you prefer add real bacon bits from a jar for a bacon taste.) It was DELICIOUS!!

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Debster

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Great Chowder Recipe, made exactly as shown.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 30, 2009

Based on other reviews, I made some modifications. I used 2 cans of minced clams and 1 can of chopped clams. I used two cups of half&half and 1 cup heavy cream. I boiled the potatoes in clam juice instead of water.

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Lizziegrl

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Reviewed: Aug. 12, 2009

This was a very good chowder! I did make a few modifications based on the other reviewers suggestions: 3 1/2 cups of potatoes and 1/2 cup of carrots; all clam juice instead of water for a total of 1 3/4 cups of juice; used 3 (6.5 oz) cans of clams; 2 cups of half and half and 1 cup of heavy cream; turkey bacon instead of pork; added a bay leaf; and, lastly, I put it in the fridge to meld the flavors for about two hours before reheating right before serving. As for the 'soupy' issue... I used an imersion blender to mash it some and that thickened it right up. A few minor tweaks but, overall, a really good clam chowder.

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tobytyler11

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Reviewed: Aug. 9, 2009

I used all of the clam juice and did not add water. Good flavor. I had to cook the potatoes for 20 mins with the lid on to get them done. It is very soupy and not thick, so you might want to make a roux if thickness is an issue for your personal taste. Will make this again in a heartbeat! I will probably use 2% milk or whole milk next time and make a roux for thickness - cuts down on the calories!

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SHARON1026

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Reviewed: Aug. 5, 2009

This had a really good flavor, much better than another clam chowder I've made. I'm doing low-carb, so I used cauliflower instead of potatoes, and I mashed some of the cauliflower up to make it a little thicker. I added chopped celery and red bell pepper, used three cans of minced clams with their juice and I added 2 tbsp of red wine vinegar at the end. I will definitely make again, but use less water and butter and more caulifower, as it was a little too soupy.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 26, 2009

Very yummy stuff!! I used whole baby clams instead of minced and clam juice in place of the water. We loved this!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 24, 2009

My husband and I really liked this, I took advice of other reviewers and used clam juice instead of water and mashed some of the potatoes to make it thicker. I also used 3 6.5 oz cans, 2 were minced clams and 1 was chopped. I think it could have been a little clammier still.

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April Warner Tracy

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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Reviewed: Jul. 23, 2009

Like some of the other reviewers for this recipe, I thought the chowder was a bit watery, so I added a tbs of flour and two tbs of cornstarch. This helped thicken it somewhat. Otherwise, this tasted delicious! I had no trouble making this recipe, and I've never done chowder before.

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Joy

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jun. 27, 2009

This was an awesome recipe: it is super simple. I added a lot more bacon but this was gone from the table in five minutes flat and there was no talking for a while... definitely a keeper!

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hopefiend

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Reviewed: May 14, 2009

Freaken' incredible! Best NE clam chowder I have ever had and it came from my stove! My wife also said it was the best she had ever tasted.

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Greg R,

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 19, 2009

This was by far the best recipe for Clam Chowder I've made yet. I add chicken broth and half water when I make it and it turns out SO GOOD!

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Carlie's Recipes

Cooking Level: Expert

Home Town: Lehi, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Apr. 4, 2009

This recipe was fantastic. Even my kids loved it. I served it in bread bowl and the result was unanimous - WOW!

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YKK

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Clearfield, Utah, USA

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Reviewed: Apr. 3, 2009

This was very rich, but yet lacked a lot of flavor. I really needed the bacon to add flavor. A little too rich to make very often.

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sara

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Reviewed: Apr. 2, 2009

This is a true New England clam chowder...In Gloucester Ma, you don't find chowders thickened with cornstarch or a flour rouix...THIS is how they are made...If you want a stronger clam flavor use bottled (or better yet, fresh) clam juice instead of water...DELISH!!!

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