Reviewed: Mar. 23, 2004

Definitely a keeper. I tried the clam juice instead of the water as suggested by many of the reviewers...it was way too salty!

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ROSE D

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Reviewed: Jan. 23, 2004

Having just returned from New England, I hoped this recipe was close to the clam chowder I had eaten while there, but it wasn't. It was too thin and tasted too much like bacon. :-(

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RUBYWIFE

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Reviewed: Jan. 18, 2004

This is a wonderful recipe. Took the advice of others and substituted clam juice for the water and also added in an extra can of clams. We doubled the recipe and used 4 cups of half and half and 2 cups of milk. We also substituted tasso for the bacon which gave the soup more of a smoky flavor. Served this at a family meal and everyone agreed that this recipe deserved five stars.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Jan. 18, 2004

This was a big hit with my fiance! Not only that it was easy to make with very little clean up.

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ROYO41

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Reviewed: Jan. 10, 2004

The bacon was too strong and can be completely omitted. Otherwise...okay. More like baked potato soup with clams.

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LPW58

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Reviewed: Jan. 8, 2004

This recipe is delicious. My husband commented last night that it was restaurant quality. I sent some home with my neighbor, and he told me today that it was the best Clam Chowder he'd ever had. I only had chopped clams on hand, so I used those. I added all of the liqid from both cans, added about 3 stalks sliced celery, one diced carrot, and chopped, fresh flat leaf parsley. I only had a pint of half and half, so I added 1 cup of milk to make the difference. Also, I added more chopped bacon and parsley when serving. I will definately keep this recipe in my recipe box and make again and again. Thanks so much for sharing your wonderful recipe!

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shelley peters

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Reviewed: Jan. 7, 2004

I added more bacon and it was sooo good!it tasted like a restaurant clam chowder. excellent!!!!!!

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MASAGANA

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Reviewed: Jan. 7, 2004

this clam chowder was incredible! I only added 1 potatoe and then the remainder I added chopped celery. This proved to be delicious! My Dad eagerly asked for more, but unfortunately there was none! Thanks Debbie for an awesome recipe!

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vanessa

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Reviewed: Dec. 28, 2003

This is a terrific recipe. As others suggested, I substituted 8 oz clam juice (plus the liquid from one can of clams) for the water, used 2 cups of potatoes, and 3 cans of clams. I also used (2) 12-oz cans of evaporated skim milk in place of the half-and-half. My VERY picky husband and 5 year-old son raved about this chowder. Thanks so much!

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CRNP2001

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2003

This was delicious, like ambrosia if you use all the recommended changes, like cream for half and half, clam juice for water, and real clams, I got complimented so many times.

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ROARNLAMB

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Reviewed: Dec. 15, 2003

My husband loved it and it was so easy.

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SCHURCHWELL

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Reviewed: Dec. 10, 2003

Mmmmmm! This is such a good, creamy, delicious chowder. I love it.

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LIZ2275

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Reviewed: Nov. 27, 2003

great recipe and very simple.

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ICUMOM

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Reviewed: Nov. 26, 2003

This was an awesome recipe. I did like some others said and replaced the water with the clam juice and replaced the half and half with cream and "WOW". This was the best clam chowder my family has ever had. I made a huge stock pot full and had nothing left over. Absolutely amazing recipe. Will definately make again and again. Thank you

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DIAMOND946

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Reviewed: Nov. 16, 2003

This was a good starter recipe for me, as Ive never made Clam Chowder before. For others reference, this is exactly what I used (as far as the original recipe, combined with the changes based on other reviews): 1 SMALL diced onion, 3 slices of bacon, 2 medium potatoes- small cubed, 3 cans of 6.5oz minced clams, 1 pint of 12 12, 1 cup of heavy cream, 12 bottle of clam juice (give or take), 3 tablespoons of butter and salt pepper to taste. Instead of the water in the recipe, I used the juice from the 3 cans of clams, and added a touch more of the bottle clam juice... kinda eyeballed it. Definitely an easy recipe, and faster than any soup Ive ever made

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EPIPHANIE

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Reviewed: Nov. 7, 2003

Two thumbs up! It was EXCELLENT!! Served it at church for 60+ people and they ALL loved it.

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NC99999

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Reviewed: Oct. 20, 2003

A great, basic recipe. Easy to follow, and easy to add on. My kids eat it up, my husband takes leftovers to work with him the next day. We prefer this chowder as is, garnished with a bit of green onion and crumbled fresh bacon. It doesn't get any better than this!

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MAIMORRIS

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Reviewed: Aug. 24, 2003

We loved it! I took the various suggestions and replaced water for clam juice, and also added both minced and chopped clams from three cans. I then added a can of broken up tuna slightly drained-- I'm sure salmon or one or two other types of fish would be great as well. This gave the chowder a more fishy taste and with the addition of flour to thicken-- Bingo! This clam chowder came VERY close to the Legal Seafood chowder we go out of the way to buy and for which the Legal Seafood spokesperson said its recipe is not truly disclosed to the public--as their cookbook only has a variation!! THANKS!!

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