Reviewed: Feb. 27, 2007

I'll have to admit, I was leary of this one. It seemed to easy to be any good. I was wrong! I added cubed red potatoes as well as chopped celery to my pot in the morning and then when I got home, I added a few more because I like my chowders chunky. I was really impressed with the depth of this recipe. It was excellent and everyone in my house loved it and the leftovers were gone before the next night!

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Jamber

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Reviewed: Feb. 14, 2007

My husband and kids LOVE this clam chowder and this is just as good as any restaurant chowder, with a couple additions: I add one extra can of (none-condensed) clam chowder, an extra can or two of clams, 6-8 potatoes cut into semi-large chunks, a tablespoon of butter, dried celery and dried chives (about a tablespoon of each), a coffee mug full of instant mashed potato flakes, and salt and pepper to taste. (The salt is a must and the mashed potato flakes, too, as the chowder will be VERY thin without the flakes -- more like a soup than a chowder.) Trust me, this is really SO DELICIOUS and makes enough to completely fill my large crock put. I microwave the potato chunks for about 1 1/2 minutes before adding them to the crock pot. Then I cook on low for about 5 hours, or until the potatoes are nice and tender.

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kayro

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Reviewed: Dec. 23, 2006

MMMM, this was sinfully delicious...so bad for you, but so good and easy to make!

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Mandi

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Reviewed: Oct. 26, 2006

I love this recipe and everyone always asks me to make it. I tried fat free half and half before and it was too runny. I probably should have added corn starch. Anyway, I now stick to the original but I add another can of clams, a splash of onion powder, and a few potatoes cubed. One hour or so before it is done, I add a small bag of frozen corn and hormel bacon pieces. Oh, it is so thick and yummy. Great with sourdough bread and salad or melted ham/cheese sandwiches. Thanks!!

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TRAVELNURSE74

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Reviewed: Oct. 23, 2006

I made a few minor changes... I used about 2 cups left over mashed potatoes instead of the potato soup, added two stalks of chopped celery, and two med-lrg. potatoes peeled & diced. Also, used "condensed" clam chowder soup because that is what I had and added 1 can "chopped" clams (they are a little larger peices. Next time it will use 2 cans chopped clams & the 2 cans minced, that will be the perfect amount of clams). Then I added black pepper and onion powder to taste. Served with sourdough bread, yum!!! It came out DELICIOUS!!! Thank you, this one is a keeper!!!

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Oct. 6, 2006

Yes, this is good stuff. Very Tasty. The problem is that it really is just like out of a can. Considering that one of the ingredients is, in fact, a can of clam chowder, my recommendation would be to just make the canned clam chowder. It takes less time, and it tastes just as good. For those who do want to use this recipe, avoid runniness by using half the amount of heavy cream and replacing the half and half with 8 oz. of skim milk. Using cream of mushroom instead of potato is also tasty.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Oct. 6, 2006

Thanks Deena for a great recipe! I did as others suggested and added red potatoes and extra clams and thickened it up a bit with flour. But overall, this chowder was excellent! Everyone loved it! I'll definitely be making this chowder thru the cold winter!

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JAYNE260

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Reviewed: Sep. 30, 2006

Very creamy! I added a few red potatos to added more body. And I accidently grabbed cream of chicken instead of cream of celery, it was great! Will make many more times!

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lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

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Reviewed: Sep. 27, 2006

This was so easy and so delicious. Everyone loved it. I do add a lot of black and white pepper to mine while cooking. Then serve in a warm sourdough bowl. Definitely a winter staple

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preacher'swife

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 25, 2006

This was really good. I did take some of the soup out about an hour befor it was done and added a quarter of a cup of flour to it, and then whisked it in. Then I poured it all back in and cooked for another hour on High. This made it thick, and we served in warm bread bowls!

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Hilly1026

Cooking Level: Expert

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Reviewed: Sep. 17, 2006

Very good! I made several changes per other reviews and it came out great. Thanks for the recipe!

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Darren

Cooking Level: Expert

Home Town: Oceana, West Virginia, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 22, 2006

Excellent. We ate it w/ sourdough. Initially it didn't thicken up as much as we would have liked, but it did after sitting a few minutes.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jul. 25, 2006

Being from New England, Clam Chowder is a staple. This recipe is absolutely excellent! I put it all together in my crock pot and when I return from work I have a great meal!! Thanks for sharing!!

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JLMERCER

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Reviewed: Jul. 18, 2006

This was tasty. I used reduced fat soups and fat free half & half to make this a little healthier. I also added some red cubed Red Potato with the skin on for a little extra color and texture.

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MINDCRUSHER1376

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Reviewed: Jul. 11, 2006

Excellent chowder. I made a couple of changes. I used fat free half-and-half and per another reviewer's suggestion, I used a couple tablespoons of corn starch and a small can of evaporated skim milk in place of the heavy cream to try to lighten up a little. I also added two chopped potatoes and two teaspoons of dried dill weed (just a personal preference). It was very yummy and my family really liked it too.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: May 7, 2006

My husband loved this. He is always trying different clam chowders at restaurants ever since he had this amazing one in Maine. He says "mine" (this recipe) is the best next next to Maine. I did have to use a garlicky potato soup instead because I couldn't find plain.

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lilnurse24

Cooking Level: Intermediate

Home Town: Oswego, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: May 1, 2006

This recipe has such great reviews I thought I should try it.I gave it a 3 because it was edible.This tastes just like a can of clam chowder.You can kick it up a bit at the end by adding a splash of sherry and fresh grated parmesan cheese.I should have known...Scratch is always better than a can.

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LISA 1212

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Spicer, Minnesota, USA

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Reviewed: Apr. 11, 2006

This is a awesome recipe. I didn't use the celery soup; used two cans of potato soup, 2 cans of New Encland Clam Chowder; 4-5 cans of clams, juice from two (chopped and minced) two precooked potatoes; 4-6 slices bacon cooked and crumbled;1 medium onion chopped and sauteed with 2-3 celery stalks. I honestly can't remember having any better chowder than this.

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SHENDY

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Reviewed: Apr. 5, 2006

This was excellent. It has a superb taste to it. I did add about 4 whole potatoes to it (I had some baked potatoes in my refrigerator that I used)and also added some cornstarch to thicken it up a bit. Excellent and simple!

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tobealightmatthew5:16

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Reviewed: Apr. 1, 2006

Would never had tried this recipe except for the reviews...add a few potatoes freeze the left overs you can not tell that there are canned soups involved. It's great served w/the "Cheddar biscuits I" that are also found on this sight. An easy meal all the way around!

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