Reviewed: May 27, 2012

I have been making this for a long time, but we also use canned boneless salmon instead of clams. We also add a chopped onion. Makes for a different taste. To Krisstina: Mo's does not have the best clam chowder in my opinion. Try the chowder at Fireside in Cannon Beach!!! OMG, it is sooooo good!!! I'm actually making this recipe tonight! Serving it with some crusty french bread. Bon Appetite!!!

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Reviewer:

HeyItsDeb

Reviewed: Apr. 17, 2012

This was really surprisingly good! I did add some spices to get rid of the campbell's soup taste and made it taste more homemade. But what a great idea!!

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Reviewer:

jul

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Reviewed: Apr. 12, 2012

This was easy! I followed the recipe other that a few adjustments. I did not use whipping cream. I added 1 stick butter, (if not fattening enough!) a diced onion, 1 very large potato chopped in bite size pieces, and a little salt, pepper & parsley. I cooked it on low all through the night to have ready for a school staff appreciation luncheon. Smelled wonderful and took a little sample and it was DELISH! The potatoes helped with the thickening. I will make again soon!

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Reviewer:

FERNVS

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Bulverde, Texas, USA

Reviewed: Mar. 5, 2012

I guess all that matters is that many have enjoyed it ... but this was not for us.

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Reviewer:

tat

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

I added crab to this recipe,It was delicious.

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Reviewer:

cookingfool

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Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Jan. 11, 2012

I made this soup two nights ago with just some minor changes after reading ALL the previous reviews. I used 1 can of cream of celery, 2 cans of cream of potato and 2 cans of clam chowder (all condensed Campbell's). I peeled and cut up 2 potatos and nuked them for a couple of minutes. I added them into the soup along with the full quart of half/half and heavy cream. I used 4 cans of minced clams (2 drained, 2 not) I added pepper, garlic powder, onion powder (only because I didn't have an onion to add into the soup). I cooked it in my crock pot for about 8 hrs on low temp. The last hour I removed the cover to help thicken. This was not watery at all and the flavor blends were amazing. My husband said it was the best clam chowder I have ever made, and I have made quite a few (even from scratch). I took some to my neighbor who isn't a huge clam chowder person, but he said it was the best he had ever had. This recipe will definitely be in my rotation during winter soup season! Thanks Deena for submitting!

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Reviewer:

Lynn

Reviewed: Jan. 10, 2012

I altered this recipe as follows: 1 can condensed cream of celery soup 1 can condensed cream of potato soup 1 LARGE can condensed cream of mushroom soup 2 (10.75 ounce) cans New England Clam Chowder 4 (6.5 ounce) cans chopped clams (2 cans drained & 2 cans NOT drained) 1 quart half-and-half cream 1 pint heavy whipping cream ground peppercorns to taste dried chopped onions to taste dash of cumin This clam chowder was very thick and creamy and my husband and I both raved about it as the BEST TASTING SOUP EVER!

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Reviewer:

VCH_Carole

Reviewed: Dec. 25, 2011

Made a whole pot of this soup. Really good. I didnt have whipping cream so I used cornstarch and was still fabulous. Definetly a keeper.

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Reviewer:

tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Dec. 14, 2011

I loved this recipe! While yes, it did come out a little thin. The second time I made it I added a second can of New England Clam Chowder and it was perfect! This is such an easy recipe!

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