Reviewed: Jul. 14, 2008

I gave this 4 because I thought it was a 3 and my husband thought it was a 5. He thought it was really delicious and requested that I make it again. I, on the other hand, thought it was sort of runny and just odd. I followed the recipe exactly. My butter/onion/flour mix was so lumpy and the lumps never dissolved. That grossed me out. I think it has potential with modifications, but I will probably try another recipe before I attempt this one with modifications.

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prgr2007


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Reviewed: Jul. 7, 2008

EXCELLENT chowder. I doubled the recipe because I was having a crowd. Followed the recipe exact except for adding some salt.....just a preference. Everyone raved. I liked the fact that I didn't have to deal with cooking bacon too like so many other chowder recipes. This one is a keeper!

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REA173


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Reviewed: Jun. 14, 2008

This clam chowder is sensational! We have a strange family tradition of eating clam chowder on Christmas Eve. This is the first year I spent Christmas Eve with my husband's family and I made this chowder. It was a huge success!I might use less flour next time because the soup was a bit rich. This is probably going to replace our old recipe and become the new tradition!

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Lauren


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Reviewed: May 14, 2008

We made this for Christmas and it was such a hit, I have shared the recipe with family and made it again at their request! We substituted; 4 cans clam, 1 bottle clam juice with 5 cups chicken broth, added 3 celery stalks and 3 bacon strips and 2 cups of half and half. This recipe is worth the trouble!

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Shirley Ann


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Reviewed: Apr. 13, 2008

Good stuff! I used canned clams and they were fine. I felt nothing needed to be changed in this recipe, except next time I may add another potato out of preference. Good work!

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Zach1213

	Cooking Level: Intermediate Home Town: Glen Ellyn, Illinois, USA Living In: Lawrence, Kansas, USA
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Reviewed: Apr. 3, 2008

This is now my one and only recipe for this. I made extra for the freezer. I even made mine in th crockpot

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Kim


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Reviewed: Mar. 19, 2008

I didn't have enough clam juice on hand so I increased the amount of half and half to three cups and reduced the clam juice to two bottles. It was an absolute hit my family and my in-laws. Great recipe. Thanks.

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Deanna


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Reviewed: Mar. 11, 2008

Awesome! I changed to fat free half and half and added a little white wine and it was still fabulous, one of our favorites.

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k337823


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Reviewed: Mar. 11, 2008

This is my first time making Clam Chowder. The recipe was very easy to follow. I didn't start boiling the potatoe first. I also add 2TBS of cornstarch because it didn't look thick enough...but realize that the chowder thickens when it cooled. My family loved it! Will make this recipe again. Oh...tabasco sauce adds a nice kick! Thanks for sharing the recipe.

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dljtrue


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Reviewed: Feb. 28, 2008

This was waaaayyy too clammy tasting for us. I followed the directions to a "T". It would probably be good if you cut down on the clam juice and thickened it up a bit. I won't be making this again.

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Michele W

	Cooking Level: Expert Home Town: Hampton, Virginia, USA
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Reviewed: Feb. 27, 2008

The best clam chowder recipe I have ever tried. I used canned clams, and frozen cubed potatoes to save time, and this turned out wonderful. My husband and his friends ate it all in less than a day, and they are begging for more already. I really like the dill weed- it gives it a nice flavor.

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stacia


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Reviewed: Feb. 11, 2008

This was the best clam chowder I have ever eaten bar none. I did substitute chicken broth for some of the clam juice, but otherwise follwed recipe as written. The whole family gobbled it right up. My Father-in-law says he will never be able to eat restaurant clam chowder again. Thank you!

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Willow

	Cooking Level: Expert Home Town: Castor, Alberta, Canada
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Reviewed: Feb. 10, 2008

Was a great Super bowl meal. I also halfed the clam juice with chicken broth. I had a hard time with the butter and flour roux, and had to add 1 cup buttermilk mixed well with about a third cup of milk to thicken the consistancy. Next time I'll almost double the potatoes and clams. We like it thick and chunky. Great reciepe Dee!

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crazy campers

	Cooking Level: Intermediate Living In: Phoenix, Arizona, USA
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Reviewed: Feb. 7, 2008

awesome, i left the peels on the potatoes, thats really all i did different. I cleaned out the grocery store of clam juice but i had enough. Came out delicious, a tiny bit runny at first, but it thickened after an hour after it was done. Thanks!

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Zach


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Reviewed: Feb. 2, 2008

Wonderful. Cooked potatoes in chicken stock and used that liquid and half the called for clam juice. Used 2 c. cream and 1 c. half & half. 2 T. bacon drippings added to roux mixture and crumbled the bacon for the top of chowder. Added 3 stalks of celery. (Have also added fresh crab and lobster and have enjoyed that.) Add it at the very end and just heat through. Served in french bread bowls. Super Bowl hit and not a drop or bread crumb left! Thanks for a great recipe!

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Texzims

	Cooking Level: Intermediate
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Reviewed: Feb. 2, 2008

Perfect! This was a labor of love - It was a treat for my mother in law's birthday - and she is a New Englander! The whole family went CRAZY for this chowder! I really impressed them all! THANK YOU!!!

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donohoe5


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Reviewed: Feb. 1, 2008

Great recipe I had to change a few things because I didn't have the ingreds on hand but it worked. I had to sub the clams and clam sauce with Progresso White clam sauce with garlic and herb I also used whole milk instead of cream I also added small chucks of smoked ham and yellow corn. Thanks for a great recipe.

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Becca

	Cooking Level: Expert Home Town: Raleigh, North Carolina, USA
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Reviewed: Jan. 22, 2008

Thank you Dee for this outstanding recipe! After reading all the positive comments I had to try it and it's a new favorite of my family. I did cut back on the clam juice and subsituted chicken broth (as recommended by others). Each time I make this going forward I will increase the amount of clam juice, decrease the chicken broth until it fits our taste buds. We can't get enouth of this! Thanks again!!!!

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Brenda & Chuck Gray

	Cooking Level: Intermediate Living In: San Diego, California, USA
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