Reviewed: Apr. 4, 2013

My first time making this. My 10 year old loves Clam Chowder. She gave me a 8 on it. I will take it. I am 61 and just started to try cooking.

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Reviewer:

pmcdow

Cooking Level: Beginning

Living In: Dade City, Florida, USA

Reviewed: Mar. 20, 2013

Way too thick for our liking. Not alot of flavour. Made as directed.

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Reviewer:

Hodgson668

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Mar. 18, 2013

Not very thick

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Reviewer:

Chill200

Reviewed: Mar. 10, 2013

My husband says the best clam chowder he has ever ate. This is a keeper. I used clam juice instead of water and used heavy cream instead of half and half. It was awesome. Everything else was perfect. I always use heavy cream when making a chowder or cream soup. No calorie counting here, but love the richness it addes to the soup.

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Reviewer:

Barbara

Cooking Level: Expert

Living In: Luther, Michigan, USA

Reviewed: Feb. 3, 2013

I made a rue as suggested and also mashed some of the potatoes that I cooked separately. This soup is awesome ...I cant wait till lunchtime so I can eat it again!

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Reviewer:

chill3

Reviewed: Jan. 20, 2013

I tried this recipe and it was great. Yes, it seemed a bit watery. If you let the pot sit on low for 10 minutes or so and stir, the potatoes will thicken it at bit. I will follow the advise from others next time and substitute some of the water for clam juice, and while stirring the bacon with onions add some flour to make a roux. Also, I may do it with turkey bacon next time.

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Reviewer:

bostonterr05

Reviewed: Jan. 17, 2013

Perfect clam chowder recipe for gluten free!. I have used this recipe for years, my whole family loves it. Even the picky 6 year old. I cook the potatoes to my liking, and use 2% milk, because that is what i normally have in the fridge. If I want it a little thicker then I add some corn starch, my sister has celiac disease. I also like to add carrots and celery with the onion to make it a little heartier.

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Reviewer:

Madalyn Sandstrom

Reviewed: Jan. 16, 2013

I took the advice of 1 reviewer and boiled my potatoes covered...be warned, you will need to add more water! I had halved this recipe, which took the water down to 3/4 cup. I had to add water twice. I did add about a teaspoon of flour to the clam juice which I think helped with the texture. Hubby said the clams lacked flavor, so I'm thinking next time I should add the clams about 2 minutes before the potatoes are done to impart extra flavor. Otherwise, loved it! Only my second time eating clam chowder ever and this was far better than my first experience.

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Reviewer:

knamos85

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Parkville, Maryland, USA

Reviewed: Dec. 19, 2012

This was very good! I used 6 cups of clam broth and no water. I also sprinkled in a little Old Bay Seasoning as one reviewer suggested. Excellent!

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Reviewer:

Kirsten S.

Cooking Level: Expert

Home Town: Russell, Ohio, USA

Reviewed: Dec. 5, 2012

I've been wanting to try a clam chowder for so long and I decided to give this recipe a try. Making it, I was reminded of the cream soups I usually made - saute veggies, add a roux, add cream, etc. Maybe it was the fact that I only used 2 cans of whole baby clams and 2% milk (I accidentally wrecked the 3 cups of half-and-half I'd set aside for this recipe so had to substitute) that made the final product just "meh". I added some carrots, celery and a can of peaches and cream corn (which I usually love in the canned versions of clam chowder), and it was still missing something - it was still a bit bland. Pureed some of the clams and potatoes...still not right. Finally, I added a packet of chicken stock and had my "AHA" moment! Next time, I'll try using all clam juice and NOT mess up the cream! Overall, a good recipe.

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