Made this recipe least year for our annual Low Country Boil. I thought it would be a good appetizer, something to keep everyone satisfied while we finished up the boil (we always do the vegetables separate, then the sausages, then the seafood for those vegetarians and no shellfish folks. Little did I know this soup would be the hit. I made double and there was none left. I had a New Englander among the guests and he said it was better than what he had at home. He thought I made it from scratch. Like everybody else, I tweaked a bit, not using the heavy cream and using 2 1/2 qts fat free half and half (for the doubled recipe). Doubled the clams and used all the juice. Still won raves.
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Made this recipe least year for our annual Low Country Boil. I thought it would be a good...