Reviewed: Feb. 6, 2008

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

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Feb. 2, 2008

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!

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 29, 2008

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.

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TLKAUFFMAN

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Reviewed: Jan. 26, 2008

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

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Jan. 15, 2008

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.

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Clare's Mom

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Reviewed: Jan. 7, 2008

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).

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Dec. 30, 2007

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

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MCALZADA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 28, 2007

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!

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cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, I made the following modifications to the recipe: 1) Rather than cooking the potatoes uncovered, I covered them. Even doing so required a full 20 minutes to soften the potatoes, and 2) Rather than throw out half of the clam juice, I added it all. But not before I put 2 tablespoons of flour in it for thickening. After adding, I brought it back to a boil and stirred until "the desired thickness was acheived" My wife, a New England clam chowder aficionado (I prefer Manhattan-style) proclaimed it to be the best she's ever had. SCORE!!

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Texas2Step

Cooking Level: Expert

Home Town: Sterling, New York, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 25, 2007

I made this chowder exactly as the recipe called for but I added about 1 1/2 cups of instant mashed potatoes to thicken it up. This really did the trick! YUM!

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Tim

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Reviewed: Nov. 11, 2007

Really good recipe. I used clam juice instead of water and I added 1/4 cup corn starch when I added the clam juice that was called for at the end of the recipe. That thickened it up nicely. Very good recipe. Will make again.

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Amanda

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Reviewed: Sep. 30, 2007

Very good, but definatley not the BEST. I will be making it again. Changes I made: I boiled the potatoes in the clam juice and I also added garlic. I also added some flour to thicken it a bit.

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DJRUHF

Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA

Living In: Stevensville, Montana, USA

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Reviewed: Sep. 24, 2007

I used two 6 & 1/2 oz cans of clams & reserved the juice from both...using clam juice & a very rich, homemade chicken broth instead of water. I used Old Bay instead of salt & since I used baby yukons, I just scrubbed them really well instead of peeling them. I also gave them a light mash before adding the half & half. That helps thicken up the soup w/out adding flour or cornstarch. I was out of half & half so I used half heavy cream & half 2% organic milk. Served it w/ garlic breadsticks...yum yum!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 16, 2007

Not every jmonsters favorite, bu very tasty.

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jmonsters

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Reviewed: Sep. 15, 2007

I was very disappointed with this recipe, considering all the rave reviews. I made the soup as-is and it was bland. I modified the recipe per other reviewers (replacing water with clam juice, using double the amount of clams, using 1 cup heavy cream and 2 cups half-and-half, cooking the potatoes in the clam juice first), and the soup still tasted like it was missing "something." (and I used the best clams I could get from Whole Foods). To make the recipe even resemble clam chowder, I had to add even more clam juice, salt, cream, etc. and eventually resorted to adding MSG since nothing else worked.

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inguri

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 31, 2007

The flavor of this is everything you could want from clam chowder. My family loved it but all agreed that they prefer their chowder a little thicker. Next time I will add a thickener to give the broth more substance.

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Lori M.

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Aug. 11, 2007

Every time I make this chowder recipe there's never any leftovers. So I pretty much have to double the recipe. A+

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EV1500

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

I really impressed myself with this recipe! I added some diced celery along with some shallots for a milder onion flavor...and I doubled the amount of clams! Also, I went all out and served this in Panera sour dough bread bowls...out of this world!!! ...Not a drop left over!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Apr. 1, 2007

Looked at alot of the other reviews, and changed a few things, didn't use bacon, i had just boiled down a ham and used the ham instead. Added about 2 cups of ham with the clams. Then added garlic and other favorite spices. I love it.

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