Reviewed: Dec. 19, 2005

The flavor of this recipe was good; however, it reminded me more of a potato soup than of a clam chowder. My husband, who is a great fan of clam chowder, was not impressed by this recipe. He said it tasted like a potato soup to him as well.

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Miranda

Cooking Level: Intermediate

Home Town: Statesboro, Georgia, USA

Living In: Peoria, Arizona, USA

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Reviewed: Dec. 13, 2005

this recipe has great flour. I doubled the bacon and the flower. I tried it once with chicken stock instead of clam juice and it just wasn't the same.

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carrie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 17, 2005

WOW ! It was excellent.I doubled the recipe and added two extra tbs flour (wheat) and fat free half/half, taste was Really Great !! rhkatz3

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RHKATZ3

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Reviewed: Oct. 17, 2005

This was an ok recipe, definately not something I would serve to company coming over. It was a little on the watery side, felt more like a soup than a chowder. Did not remind me of what New England Clam Chowder should taste like. But none the less it did have some flavor.

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Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 16, 2005

Preparation for this recipe is very easy and the results are very good. My husband likes clam chowder, but says this was the best he's had. To quote "my tastebuds were in heaven!" Thank you for sharing this recipe, we will use it again.

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MzKitty

Cooking Level: Intermediate

Home Town: Dover, Minnesota, USA

Living In: Eyota, Minnesota, USA

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Reviewed: Aug. 13, 2005

Great soup and so simple! I like a little spice, so I added just a little cayenne for a background zing, and I used 1 and 1/2 cups half and half instead of using the 1/2 cup heavy cream. My family loved it - especially my 2 year old son (!). A huge hit and will definitely be a staple in our home.

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LoveToCook

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Reviewed: Jul. 19, 2005

This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys dig up. My one issue with this recipe, as-is, is that you have to make sure that the flour is adequately cooked, or you get that raw-flour taste. In order to do this with the sautee-the-flour-with-the-potatoes method, you run the risk of making the potatoes a bit mushy. If you have a bit more time, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5 minutes. Wisk the roux in with the dairy before proceeding with step 4. You'll have a creamy and nicely thickened chowder with no lumps!

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POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Jun. 23, 2005

Really good homemade chowder. Only had one can of clams, so changed a few things. Used a little more bacon, doubled the potatos and clam juice, added 4 chopped carrots, and added the crumbled bacon to the broth with about 2T dried parsley and 1/2t thyme. Did 1.5C half and half. Husband raved!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 13, 2005

I think this recipe is VERY good. I used the heavy cream and also added a bit of Rosemary and a 1/4 stick of salted butter. I also crumbled the bacon and added that in at the same time I added the clams. My husband liked it too but wanted it a little thicker so I think next time I'll double the amount of flour. It was so rich and flavorful, thank you so much!

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LINDCHAD

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2005

This is probably one of the best clam chowders i have had - if not the best. I always make a double batch as my family loves it just as much as I do. I did make some alterations, however. I found that the recipe called for too many potatoes for my taste, so I used half the amount called for. I also doubled the flour (I like it to be a bit thicker). The recipe doesn't say if we are supposed to use the juice from the canned clams, so I discard the juice from one can and use the other. and the final change that i like the best is that I put a half tsp of dried thyme in before I add the clam juice to the potatoes. My accolades to the cook, a very well done recipe, and definitely a keeper!

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serabella8

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Fouke, Arkansas, USA

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Reviewed: Feb. 25, 2005

I haven't actually tried this, but gave recipe to a co-worker who LOVED it. He said it was perfect. He added more potatoes and thinned it out with milk the second time around (leftovers) to make more, and still AWESOME.

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CEV526

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Reviewed: Feb. 24, 2005

Really good recipe. Only reason I didn't give it 5 is I will make a couple of changes next time. I will add celery when cooking the onions & potatoes. Also I will not drain the clams and maybe add some more. I did thicken at the end with a corn starch mixture as we like our chowder thick. Thanks for the post.

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RaisinKane aka Patti

Cooking Level: Intermediate

Home Town: Damascus, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 21, 2005

Fantastic! Both son and dh loved it! Easy too!

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AANTIE

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Reviewed: Feb. 20, 2005

Very good recipe. I used all the ingredients the recipe called for and also shredded carrots, alittle more milk and 2 more TBSP flour. Great tasting soup!

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MARDLES

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Reviewed: Feb. 16, 2005

I found the flavour excellent. However, I'm confused about the potatoes. I found there were more potatoes than liquid. What kind of potatoes are you supposed to use and how large?

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MLH

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Reviewed: Feb. 11, 2005

perfect recipie, i'm from boston and now live in texas and its as good as anything we get in any restaurant here. we alternated the recipie for convenience sake - we used a can of new potatoes and diced those and added those to the recipie.

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SEJS

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Reviewed: Feb. 8, 2005

I HAVE BEEN USING A CLAM CHOWDER RECIPE FOR ABOUT 30 YRS BUT NO MORE I HAVE FOUND A SUPER CHOWDER WITH THIS ONE MY GRANDKIDS ALWAYS ORDER CLAM CHOWDER WHEN WE GO OUT.I MADE THIS LAST NITE I THEY ATE IT UP. I WAS MINUS THE CLAM JUICE SINCE I DROPPED IT AND IT BROKE BUT IT WAS GREAT ALL THE SAME THANKS CHIEF2

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SAM

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Reviewed: Feb. 6, 2005

This is excellent. I doubled the recipe, but only put in 5 potatoes diced, which was more than enough for us. Very similar to my mother's clam chowder. Left the crumbled bacon as a garnish for those who wanted it. Great comfort food for us New Englanders.

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Feb. 3, 2005

This was very easy and quick to make, and really delicious! I didnt' drain the clams, though (no instructions to do so) so the soup got a little thin, and I had to thicken it. Next time, I'll drain them. I did add some of the crumbled bacon back to the soup, and it was very good. Thank you for sharing this recipe.

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