Reviewed: Oct. 18, 2010

I gave this recipe 4 stars only because I had to tinker with the ingredients to get the consistency right. It turned out very good! For my soup, I also fried about 6 pieces of bacon, 1 onion and 3-4 cloves of garlic. I also added 3 stalks of chopped celery. I also diced 3 yukon gold potatoes. The original recipe uses WAY too much liquid. I had to add a lot of flour to balance it out. So, when I remake this, I'll do the following: Do the same with the bacon, onions, garlic, potatoes and celery; use 1 can of celery soup, 2 cans of potato soup, 2 cans of clam chowder, 5-6 cans of clams (with juice), and then add half/half and cream as needed to make it the right consistency - probably about a cup each

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Reviewer:

stevehet

Reviewed: Sep. 27, 2010

I did not care for this recipe. It was like drinking warm milk. It had no flavor and was very thin, and I only added about 1/3 the amount of half-and-half called for. I can not understand how it got such glowing reviews. I was very disappointed.

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Reviewer:

MELYSSAMORE

Reviewed: Aug. 9, 2010

Wasn't too impressed with this, it made a lot and even my husband, who loves clam chowder, didn't really care for it. Tastes like canned clam chowder, but not as good.

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Reviewer:

chrissysayshi2u

Cooking Level: Intermediate

Reviewed: Jun. 4, 2010

I'm a transplant to AZ from the bay area ca I've been missing the fresh clam chowder in a bread bowl from the wharf. i made this tonight and oh my gosh it was just heavenly and so darn easy (next time i'll cut back the cream and half and half, as it was very rich) the best clam chowder Ive had since i moved to AZ will definitely be in my dinner rotation yum-o

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Reviewer:

culinarylove1968

Reviewed: Apr. 14, 2010

My kids are picky eaters and this one is easy and great!

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Reviewer:

Yermomica

Reviewed: Mar. 19, 2010

I made this for my family last year during Lent, and I am doing so again tonight. It is essentially jazzing up and spreading out canned clam chowder--that's why it's quick and easy. This method also allows you lots of options for controlling the fat, calories, sodium, and/or additives content, something that neither a traditional cooking method NOR straight-up canned soup doesn't do. I start with a quart of fat-free half-and-half and a pint of cream and work with that. it's great. we also add potatoes for a chunkier texture and fuller meal. Oh, and as other posters noted, DO ADD WINE. or sherry. Something that's already open and in the fridge, even. It really brings the flavor up a notch.

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Reviewer:

MrsV

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 14, 2010

so creamy and good.

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Reviewer:

amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Mar. 9, 2010

This was absolutely wonderful! I had another crock pot clam chowder recipe that was HORRIBLE, so I was a bit worried about this one. We took it to our playgroup's family potluck and everyone loved it!

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Reviewer:

JJS_GRL810

Reviewed: Feb. 20, 2010

It was okay...I had to add ALOT of other ingredients otherwise it would have been too bland. My dad is from Boston and is VERY picky about his clam chowder (he knows his clam chowder!) He ate it, but I didn't get any rave reviews...I will keep looking for an authentic recipe.

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Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Plano, Texas, USA

Reviewed: Jan. 29, 2010

OMG sooooo good!!!! I followed others suggestions and doubled the soup and clams. Tossed in some diced frozen potatoes and frozen celery, carrot and onion mixture as well. I also would recommend not using all of the half-and-half that will help it not be so thin and add a bit of cornstarch in water. People who have never eaten or LIKED clam chowder tried this and ended up asking me for the recipe. Thanks for sharing!

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