Reviewed: Dec. 22, 2008

Thank you!! it was great.

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Reviewed: Dec. 15, 2008

This was very yummy! I read some of the reviews ahead of time, and I really believe that to get the best flavor is to use the half & half and heavy cream. I added some celery and a small amount of chicken broth, but followed eveything else exactly and it came out perfect! Served it in bread bowls and had zero leftovers!

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Cali Girl

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 9, 2008

I was worried since this is my first time making it but I really liked it and my wife like it a lot also. I'm hard to please when it comes to chowder since I used to live in Rhode Island. Never made it before and I'm happy about how it turned out. My second bowl was the best since I put a bit of tabasco sauce on it. Next time I'll make it a little thicker but good recipe.

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LuvFood

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Great and easy to make! My wife has gotten me cooking and I am one of those people that should not be in a kitchen! Although, I attempted to make this chowder and I was amazed how well it came out! Only thing different I did was add to many potatoes (which I will correct next time) and I add 3 cans of clams instead of 2 (good idea). This is great, thank you!

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tsfitz

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Reviewed: Dec. 8, 2008

Excellent. My husband requested this soup but I've never had it myself to know what to expect. He was quite pleased, and so was I. The bacon and parsely as garnish added a wonderful flavor.

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Amy Stauffer

Cooking Level: Intermediate

Living In: Womelsdorf, Pennsylvania, USA

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Reviewed: Dec. 1, 2008

Having traveled extensively through New England and living on Long Island, NY, I've had my share of New England Clam Chowder and can honestly say that this came out excellent. I made one minor change, namely adding some thinly sliced celery with the potatoes and onions. I also didn't drain the clams (the recipe didn't specify whether to drain or not, so I won't call this a change) because at first the mixture seemed a little thick. After adding the Half & Half I decided to reduce the liquid by letting it simmer a little longer, which turned out to be an excellent idea. The clam flavor remained while the water evaporated. It didn't do the potatoes much harm either, they stayed quite chunky. Served with some crusty Ciabatta bread, this made for a quick and wonderfully warming winter meal.

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QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Nov. 25, 2008

I liked this recipe. I doubled the liquid (clam juice, half & half & heavy cream) though because it is not a lot of soup. I did however add the bacon back into this and it tasted more bacon"ey" than clam chowder. It was still very good, just not what I expected. Next time I will just not add the bacon back to the soup :) Very easy & quick recipe, thanks!!!

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Kim

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Nov. 25, 2008

This was very good but I still need to "tweek it" before I get the same flavor that my grandmother used to get. It was however very satisfying and only wish I had made a larger amount as I like to have chowders left over.

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Nov. 7, 2008

i only used 3 potatoes and added extra half and half. thanks

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Nov. 6, 2008

Pretty good. I will use smaller potatos next time or maybe just 3. Otherwise, the recipe was perfect!

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Jeremy Sperber

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Reviewed: Oct. 7, 2008

This was really good, although I did make some changes which is why I did not rate 5 stars. I used more bacon, just because we love it, and I added celery and sauteed it along with the onion in the bacon grease. I used 3 cans of minced clams instead of 2 and used the liquid to cook the potatoes in (cut them small and used 3). I whisked a couple tablespoons of flour in with 2 cups milk and used 2 cups half and half as the base. Added a few dashes of hot sauce and garnished with green onions. Delicious served with oyster crackers. Great comfort food. Thanks for sharing.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Aug. 27, 2008

Great recipe. I read the reviews and holding back on a potatoe was a great tip. Also, I like my chowder to be thick so I also addes some flour and cornstarch. You can't knock a recipe to make it how you like it. Great thanks!

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Laura D.

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Reviewed: May 5, 2008

This was so good! Simple, yet satisfying. My family loved it. They tease me, that I'm not the best soup-maker, but they really liked this one. The only thing I would do different, is add some more clam juice--I personally like alot of clam flavor. Enjoy!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Feb. 14, 2008

Oh boy. Wasted 2 cans of great clams on this. There are better recipes, even on this website, that have a much better flavor, texture, method and result. AND they take no longer, no more effort. Really. Chowder is easy. Chowder is fast-ish.

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DHBERRYT

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Reviewed: Feb. 10, 2008

I made this without the bacon; it was delicious.

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Borshep

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Reviewed: Jan. 6, 2008

I used olive oil instead of bacon fat and evaporated milk instead of the half and half to have that rich creamy taste. YUMMY!

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truffled

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

I saved the crumbled bacon and added it to the soup just before serving--this recipe was wonderful. I used 3 cups of half and half and instead of canned clams, used the crab from the foil packets they sell now. This recipe was so well received, everyone went back for second helpings (and I have two finicky eaters.) Another trick I've learned with other soups is to take a bit over half of the potatoes and dry mash them and add them to the soup to help thicken it.

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JBOULTS

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Dec. 23, 2007

This makes a great clam chowder..but cut back a little on the potatos..dice them pretty small. I follwed a reviewers advice and made a roux instead of flouring the potatos, this way no lumps! I love bacon..(who doesn't?) so I put cook more than the recipe calls for. One more thing...for a kick...I add about 5 drops of tabasco sauce. Delish!

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nancejn

Cooking Level: Beginning

Home Town: Lowell, Massachusetts, USA

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Reviewed: Nov. 2, 2007

Great recipe. Easy to follow and simple to make, but with excellent results.

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Seth G.

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 24, 2007

I was very excited to prepare this for my family last night. I have to say it was the worst thing I ever made. I followed the directions exactly and the soup was very thick. Needless to say it was not a big hit at our house.

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