Reviewed: Jan. 14, 2005

It is very good, excellent taste. I am just a little confused about what you do with the bacon. Do you take it out after cooking it and put it back in with clams or do you leave it in while you saute the potatoes? The other thing and maybe this is just me but if you overcook the bacon and it burns a little the color of the soup turns gray. We do love the taste

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VICKY464

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Congers, New York, USA

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Reviewed: Jan. 13, 2005

VERY GOOD!

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VODKANTONIC

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Reviewed: Dec. 7, 2004

This is great! I found that it is even better the next day reheated. I get so many requests for this!

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HILCUMMINGS

Cooking Level: Expert

Home Town: Morrisville, Pennsylvania, USA

Living In: Willow Grove, Pennsylvania, USA

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Reviewed: Nov. 11, 2004

Fantastic! I didn't use the extra half cup of cream - it is plenty rich and wonderful as is. Wow - soooooo good!

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GENBOLLER

Cooking Level: Expert

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Reviewed: Nov. 10, 2004

this made a very good, thick, creamy chowder. I served it to a large group and received many compliments.

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SWS98

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Reviewed: Sep. 4, 2004

Was absolutely to die for and fairly easy to make. I enjoyed it even more on the second day! The heavy cream is a must in my opinion! I also recommend more potatoes and clams to make it extra chunky.

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MANDERS626

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Reviewed: Aug. 1, 2004

This was by far the best chowder recipe I have ever used. I will use it over and over. Thanks for sharing it.

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JOANMANZ

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

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Reviewed: Mar. 8, 2004

loved it!

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CTJJB

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Reviewed: Feb. 17, 2004

I made this recipe x5 for friends at a "New England" Patriots/Panthers superbowl party and was asked for the recipe several times. It was a hit and it tasted even better the days following. I highly recommend it, it's a special treat.

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SUNBUZZPLUM

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2004

This soup was delicious. My family absolutely loved it. I will definitely make it again.

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SANDI149

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Dec. 14, 2002

You must be from New England. This is how "chowda" is supposed to taste. The only thing different that I use is salt pork rather than bacon. Great job!!

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