I will never make another clam chowder. This is, hands down, the simplest, best-tasting chowder I've ever made, and it sure beats the over-thick glop you too frequently get at restaurants. This is thick but not too thick, creamy, fragrant, and all over just wonderful. I followed KRISSTINA's advice. Yes, you purists, I altered the recipe to suit me, but the basics are the same. Like Krisstina I added 2 small, diced potatoes, a teaspoon of cumin, and a little bit of onion, about 2 tablespoons of dehydrated onion flakes, which equals about 1/4 cup chopped fresh onion. Threw a stalk of celery in the food processor and chopped it fine and added that too. Based on all the other reviews, I increased the clams to three 10.75 oz cans of whole clams. I drained only two of the cans--that little bit of clam juice from the third can adds desirable flavor. The texture, flavor, creaminess, and fragrance of this chowder cannot be beat. I know I will make it again and again. Thank you to the person who posted this! Oh yes, I assembled it on a Sunday night and put it on low on the slow cooker next morning for 9 hours before leaving for work. It was ready when I walked in the door and it was perfectly blended and cooked.
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I will never make another clam chowder. This is, hands down, the simplest, best-tasting...