Reviewed: Nov. 27, 2003

great recipe and very simple.

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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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TIBOUCHINA

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Reviewed: Aug. 3, 2003

wonderful recipe. I made slight changes. I used clam juice instead of water & a little corn starch to thicken it a little. Thanks!

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TRICIA BROWN

Cooking Level: Expert

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Reviewed: Jul. 23, 2003

Excellent !! Easy to make too and taste like the real thing !!

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Debbie

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Reviewed: Jul. 23, 2003

I used 4 cans of chopped clams and had enough liquid to replace the water with clam juice. Light cream replaced the half and half. I made this because it was quick and I had all the ingredients available, next time I'll make it just because it is GOOD!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 2, 2003

After my first attempt at making clam chowder the verdict is in...it was wonderful. I used the clam juice instead of water. I also added a pinch of tarragon and thyme. It was wonderful! Thank you

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PORFUS

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Reviewed: Jun. 23, 2003

This was a great recipe! I added a few of my own changes, some hot sauce, garlic, only 2 cups of 1/2 and 1/2, a bay leaf, no bacon, and a Tbls. of flour. I also took advice from previos reviewers and used clam juice instead of water. This is such a perfect chowder recipe, I highly recommend it for anyone looking for an "authentic" chowda!

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MONTAUKBEA

Cooking Level: Expert

Living In: Temecula, California, USA

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Reviewed: Apr. 14, 2003

This is incredibly delicious, and it's very easy to convert to a low carb/Dr Atkins way of eating if you just eliminate the potatoes. It's still rich and creamy and very satisfying. Super yum!

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ICONOMY

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Reviewed: Feb. 23, 2003

My test subject, my wife Ania, did not believe that I made this clam chowder until I pulled the can of clams from the garbage. It was spectacular. Like many others, I used clam juice instead of water and added another can 8 oz of miniced clams. Additionally, I added just a pinch of celery salt. Thank you Debbie! This one was a real winner

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david4ania

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Feb. 16, 2003

Use clam juice instead of water and cream inplace of half % haf. Then this recipe will be worthy of five stars.

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RAY3962

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Reviewed: Feb. 14, 2003

Easy and tasty. Will definitely make again. Thanks for the recipe.

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MARGALITA4

Home Town: Voorhees, New Jersey, USA

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Reviewed: Feb. 2, 2003

This is my first time making clam chowder, and I must say, with the suggestions for replacement ingredients (clam juice for water, extra minced clams, half-and-half and cream combination), this was THE best clam chowder I have ever tasted in my life! My husband absolutely enjoyed it so much that we'll have it as a treat weekly!!! If your spouse is a carnivore, I'd recommend doubling the amount of clams. It may seem like a lot, but it goes so very well with the recipe. I'll use this recipe for life!!!

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NOINYAK

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Reviewed: Feb. 1, 2003

I thought it was very good. I did do some modifications - I used fat free half and half and I left out the salt. Also did substitute some of the water for clam juice. When I served it, I added a little Cream sherry. It really was great. Thanks, Debbie for sharing such a wonderful recipe. Judy

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JUDYCUE

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Reviewed: Jan. 28, 2003

This was delicious - also followed suggestions to use clam juice instead of water, and add additional can of clams (I used chopped instead of minced). My son liked it so much, he said he doesn't want canned chowder again!

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ML0423

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Reviewed: Jan. 27, 2003

AWESOME! AWESOME! AWESOME! I did use clam juice from the other reviews I read. This is the best. I will make it over and over. I made it for a super bowl party in 20 serving size and got rave reviews. Thanks for sharing!

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MEMA2552

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Reviewed: Jan. 23, 2003

good, easy, and rich. I think I could easily make this lower fat without missing any flavor, and will probably do so next time.

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MOELASSES

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