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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mam3

Cooking Level: Expert

Home Town: Marion, Ohio, USA

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Reviewed: Dec. 31, 2008

This is the best BASE recipe I've seen. It has all the basic instructions you need. I used 12 pieces of bacon, used clam juice instead of water, used twice the amount of clams, made a slurry to thicken it (with more clam juice). I used 2 c. whipping cream and 1 c. whole milk because I didn't have half'n half. Everyone who tasted this chowder LOVED it! My husband who never eats the same meal twice in a row, actually ate this soup for three days in a row and was disappointed when it was gone! I got my clams at costco.

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The Mom Bomb

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Reviewed: Dec. 24, 2008

After reading the other reviews, I decided to cover the potatoes while cooking them for 20 minutes. I also added all of the clam juice and used flour to thicken it. After it was done cooking, I let it cool down before putting it in the refrig for a few days. I made it on a Sunday and heated it up on Wednesday for dinner. It was a big hit in my house!! Will definately do again and again. Thank you for a great recipe!!!!

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MAMAC518

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Toms River, New Jersey, USA

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Reviewed: Dec. 24, 2008

Really a simple and fantastic clam chowder!

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Coryislost

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Reviewed: Dec. 13, 2008

my husband really liked it, i thought it needed something.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Dec. 5, 2008

I really had to doctor this one up to make it the way I like it. Used 2 6.5oz cans clams. Added first one including all the juice. Drained juice from the second can and added about a 1/4c flour and used it to thicken with. Still wasn't thick enough so I used the potato masher to break up some of the potatoes. Tastes pretty good but definitely not a 5 star the way the recipe is written.

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Denise

Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Nov. 19, 2008

This was a perfect chowder recipe and it was oh so easy! As I usually do, I substitued some things to make the dish a bit healthier...used fat free half and half and got rid of the bacon. I also used a slurry of water and flour to thicken up to my liking. Even with these changes, it was still delicious!

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jamiedance1013

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Reviewed: Nov. 11, 2008

Absolutely delicious with some changes. Added a bay leaf, added all the clam juice from the can, needed much more salt and added a corn starch surrey to thicken it up. Also I needed more water to get my potatoes soft without sticking/burning to the bottom even when cooked covered.

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 9, 2008

I didn't care for this recipe. I prefer a thicker chowder, this was a very thin consistency. Didn't care for it - I'll keep looking for a better recipe. Sorry.....

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beachcombr43

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Reviewed: Nov. 8, 2008

I should have checked the reviews before delving into this one. This recipe is not to my liking. Is there a II and III version because it's a work in progress. Title should be milky clam water. Huge let down for myself and my eagerly awaiting family. Back to the can, I guess.

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queguerro

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Reviewed: Oct. 13, 2008

i used this recipe for procedure only....found some great ideas in the reviews...for a yield of 6-qts...i used 1 yellow onion,2-8oz. bottles clam juice,1lb. small dice virginia baked ham,1qt half-half,1-half pint heavy cream,32.5oz chopped clams w/juice,2.5lbs potatoes small diced***water as needed to cover the potatoes, salt and pepper to taste, tightened with a cornstarch slurry to finish...adds a nice sheen!!!

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P.I.C.A. GRAD.___96

Cooking Level: Professional

Living In: Poland, Ohio, USA

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Reviewed: Oct. 9, 2008

I'm From New England so I'll just say instead of water add clam juice or homemade clam stock . Also u should use pork fat instead of bacon for a real authentic taste. theres a couple other stuff but that will really set this off real good

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Michael Morris

Cooking Level: Professional

Living In: New Bedford, Massachusetts, USA

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Reviewed: Oct. 1, 2008

i did exacly as the recipie and i found that there are too many potatoes and not thick enough so next time i will use less potatoes, some heavy cream, and simmer for atleast an hour :)

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The Ninja Chef

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

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Reviewed: Sep. 16, 2008

It was great just make sure to put in a little corn starch so it thinks up :)

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Colleen

Home Town: Athens, Illinois, USA

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Reviewed: Sep. 4, 2008

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.)

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LESLEYfromWI

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Reviewed: Aug. 12, 2008

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.

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kweeks

Cooking Level: Expert

Living In: Reno, Nevada, USA

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Reviewed: Jul. 27, 2008

Awesome !

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Sarah

Cooking Level: Intermediate

Home Town: Fort Langley, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: May 21, 2008

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!

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Kay

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 20, 2008

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.

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

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.

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