Reviewed: Mar. 29, 2006

This is easy and good. We make it and freeze it and it warms up great.

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JBMILLER

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Reviewed: Mar. 24, 2006

Even my New England chowda critic loved it. Cooked on high for 5 hours with 4 potatoes added. Yummy!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Mar. 19, 2006

My kids love clam chowder and said this was better than most restaurants! I used canned soups from our local "generic" grocery store so the cost wasn't so bad.

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LBG911

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Reviewed: Mar. 18, 2006

Delicious! I used a quart of fat-free half & half, 1 cup canned evaporated skim milk (2 T. of the canned milk mixed with 2 T. cornstarch to thicken), 1 can of potato soup, 2 partially cooked skinned & diced potatoes, 1 can clams (we don't like it too fishy), and 1 can each of clam chowder and celery soups. Cooked in 3 1/2 hours on low and removed lid 15 min. prior to eating and it thickened up nicely. This lower fat version tastes rich and creamy. I will always make it this way. It's worked on the stove top too.

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min

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Reviewed: Mar. 3, 2006

This is a wonderful and easy recipe. I am always hesitant to make anything in the crock pot with a lot of milk in it for fear it will curdle. I put everything in plus about 6 potatoes cubed. Set it on high, and 4-5 hours later in was perfect! No problems at all. Added potatoes are a must otherwise there is very little bulk to the soup. I will make this over and over agian.

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Beth

Cooking Level: Expert

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Reviewed: Mar. 1, 2006

It was great, except I didn't put all the half-and-half. Next time I'll just leave heavy whipping cream out and use all the half-and-half. The soup was gone the first time around and no leftovers in the end. Thanks for sharing!

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nspring

Home Town: Tynda, Amur Oblast, Russia

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Reviewed: Feb. 18, 2006

I was taught by the best!!! to make New England clam chowder, but it took so much time. Usually started with clams in the shell and proceeded. Made this recipe, on a lark, to find out if my family would detect a difference. They enjoyed it immensely and were surprised to be offered containers to take home (made more because I didn't have to work sooooooo long. Perfect!!!

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IRISHRITA

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Reviewed: Feb. 14, 2006

Very tasty, but probably doesn't need more than about 2 hours cooking time--just enough to warm it through and let the flavors meld, longer if you add cubed potatoes.

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Chris C.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Akron, Ohio, USA

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Reviewed: Feb. 2, 2006

Just like the name says, quick and easy. This chowder taste great. You would never know cans were involved!

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Donna

Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 26, 2006

EXCELLENT!! I work at a restaurant with "award-winning clam chowder" and I am very choosy about the chowder I eat...this recipe is delish!! I made some recommended modifications; ie: 2 cans cream of potato, 3 cans clam chowder and 4 cans of clams(using the liquid from 2of the cans. I was running out of room in my slow cooker, so I ended up only using about 3/4 QT half-and-half, but we like it thick. No problems with the cooking time in my Rival Slowcooker on low, I just checked it regularly to make sure. I generally don't try recipes with pre-packaged or canned ingredients, but this was wonderful and I will be making it again-next time with potatoes!

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Valerie

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Jan. 21, 2006

Loved it! I added extra potatoes, 2 cups of frozen corn and crumbled bacon. It was awesome!

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jstwins2001

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Reviewed: Jan. 18, 2006

This was a very easy, delicious clam chowder that even my young kids enjoyed! I tried to cut down on SOME of the fat content by substituting a can of evaporated milk for the pint of heavy cream. It was still delicious and creamy, but I kept having to skim an unappetizing layer off the top of the soup, so I don't think I'll try that again. I will probably make this on the stovetop next time, as well, since it was starting to boil after only 4 hours on 'low' in my slow cooker! I'm glad I was home to keep an eye on it, or it would have been a disaster. I also added some bay scallops I had thawed from the freezer during the last hour of cooking. Served it with a whole wheat garlic bread, and the entire family enjoyed it. Thank-you!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 13, 2006

This soup is fantastic! I made it with ff half and half, also added sauted celery, onions, and potatoes. My husband thought it was the best chowder he'd ever eaten except maybe in New England.

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KTPOPPY

Cooking Level: Expert

Home Town: Sunnyside, Washington, USA

Living In: Lemoore, California, USA

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Reviewed: Jan. 13, 2006

This is the best clam chowder. My husband wants it all the time. After a long hard day working in the cold, it's all the comfort he needs [other than mine :)]

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Jessica

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Reviewed: Jan. 13, 2006

My family thought this clam chowder was wonderful. This is as good as many chowders we had while living in Maine. I do add potatoes, a few sauteed onions and celery and extra clams. I was hesitant to try with canned soups, but it is one of our favorites!!

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DianeP

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Reviewed: Jan. 1, 2006

I made this last night in my crockpot. My neighbor tried it.. loved it. I added some celery, potatoes, onions. Didn't think of adding some crabmeat, or shrimp, but I will when I reheat leftovers. I used 3 cans of clams, 2 minced and one chopped. Only drained 1. It was chunky.. but not chunky enough for me. It was so easy. And whoever said that this isn't the cheapest soup.. I agree. Unles you can stock up on these canned goods duringa great sale, they add up! But it made a ton of soup for both my family and my neighbor's family. Good luck to everyone else who makes this simple recipe. Have a great New Year 2006!

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Jan. 1, 2006

So good, and so easy!! I did what other cooks suggested, and added crab meat, and shrimp. I also added some corn at my husband's request. And for a little added flavor, I sauteed some chopped onion and celery in bacon fat, and added it as well! So yummy!!!

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AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Dec. 27, 2005

Thank you for this recipe! I followed it to the last detail. I did add some diced potatoes, and an extra can of drained clams. Brought it over for Christmas dinner, and it was a HIT!!!! Definitely going into my rotation of meals.

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CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Dec. 24, 2005

Outstanding recipe! Let me tell you how I extended it... I browned an onion or two, then browned a sack of frozen (thawed) hash brown potatos. I then added the rest of the ingredients. This makes the soup go much further, and I LOVE potatoes in my chowder anyway. This was a hit with EVERYONE!!!

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PAULABASKET

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Reviewed: Dec. 11, 2005

I added potatoes. It is the easiest and best Clam Chowder I have ever eaten

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Jane Haws

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Quick and Easy Clam Chowder

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