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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EAKE

Cooking Level: Professional

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Reviewed: Mar. 16, 2009

This turned out very good. I baked the potatoes for about 1/2 an hour before I peeled them, cubed them, and added them to the soup. I also added 2 Tablespoons of flour and it was perfect. Nice and thick.

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Katrina Bodkin

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Roosevelt, Utah, USA

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Reviewed: Feb. 27, 2009

I doubled the recipe and used heavy whipping cream in place of the half and half. I also heated the clam juice and added 1/2 to 3/4 cup flour to it with a whisk and then added it to the chowder. I also increased the pepper and salt and used 1lb bacon. It was great and pretty thick. I will add this to my families favorites.

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KOCH FAMILY

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Reviewed: Feb. 25, 2009

The taste was really good but a bit too thin for my liking.

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Erinzoo

Cooking Level: Expert

Home Town: Auburn, California, USA

Living In: Palm Coast, Florida, USA

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Reviewed: Feb. 22, 2009

This was very good and easy. I used all the clam juice. Great cold weather comfort food.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Feb. 19, 2009

This was very delicious but very different from other clam chowder's I've had. I followed the recipe mostly as listed with a few modifications. Instead of using water I used the clam juice and chicken broth - I would have used all clam juice if I had some on hand. Instead of half and half I used evaporated milk and whole milk - it was still extremely rich and creamy. To thicken it I used 4T of flour mixed with just enough cold water to get rid of lumps and make it smooth - this made the chowder nice and thick. If you do this make sure to add half of this while the potatoes are cooking and the other half right after adding the milk - you want to make sure your flour has a chance to cook and thicken up. I also added a handfull of fresh chopped parsley and some dried dillweed - oh and quite a bit of salt and some pepper. It was very thick, very rich and very good! I think I would add just a tad less potatoes next time - it was almsot like a stew with so much stuff in it but some people might like that! I used small red potatoes with the skin left on. Serve with some warm baked ciabatta - delicious!!

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: Feb. 18, 2009

added an additional cup of potato

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Chris Le

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Reviewed: Jan. 28, 2009

This recipe was so good, i'm glad my daughter asked for it.

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TJakab

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Reviewed: Jan. 28, 2009

I loved this recipe. This is my sons favorite soup. I did add the juice from both cans of clams because we wanted the clam flavor. I also used some stock that I had made up. One time when I made it I did celery, onions, and garlic as the base. Just a little variation.

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JMDOBB

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Reviewed: Jan. 14, 2009

MY FAMILY AND FRIEND LOVED THIS SOUP. I DID ADD A BIT MORE CREAM AND ALSO SOME CELERY SEASONING.

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STEPHANIE MUXFELDT

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

I only gave this four stars because i changed a few things.. I used heavy cream instead of half & half (none on hand) and I had to make a roux with 2 tbsp of flour added while sauteing the onions to make it a creamy soup. But my family enjoyed the flavor and suggested more clams even though I used 3 10oz cans. I agree with them fully!! Other than that.. the flavor is awesome!!

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flrenigar

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Reviewed: Jan. 13, 2009

This was the best clam chowder I've ever made but was thinner than we like as written. I made a roux with flour and butter to thicken it at the end. It ended up very smooth, creamy and flavorful. I doubled everything and used all the clam juice. I used all whole milk instead of 1/2 and 1/2, still came out wonderful. Thanks!

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Leah IL

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Reviewed: Jan. 3, 2009

This recipe is very basic & easy to make. It has a good taste but is too thin for our liking. I had to add flour to thicken it up. It also could use some celery or something, just to plain for me, but a good base to start with.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Reviewed: Jan. 2, 2009

The recipe was very easy to make. I doubled everything but the potatoes and added 1 1/2 cups of chopped celery. As for a whole, the soup was excellent. It will be going into my recipe box for sure.

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mrushlow

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Reviewed: Jan. 1, 2009

I added cream instead of half and half, also if you like mushrooms add a can of cream of mushroom soup ( it helps to thicken)to thicken i added a bit of instant mashed potatos.

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