Reviewed: Nov. 18, 2009

The basis of this recipe is excellent. We needed a low-fat, vegetarian clam chowder and liked that this didn't have bacon. Used canned minced clams and a couple of baked potatoes. Cut way back on onion (used about 1/2 of one vs two), reduced dill to a little over one tablespoon and black pepper to about a teaspoon. It was good but still way too heavy on dill. Next time, will use 1 to 1.5 teaspoons of dill. But, it has excellent flavors and is so easy. This is a keeper.

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Reviewer:

Jan

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 2, 2009

I've made this twice now and this is a really good "quick & easy" recipe. My only substitution was canned clams for the shucked clams (3 cans). I'm sure it would be even better with freshly shucked clams. The first time I made it, since I love spicy food, I used all of the pepper called for in the recipe, even though I knew it was a lot. It was too hot for my wife to enjoy, although she said the flavor was great. The next time I made it, I only used 1T black pepper and a few dashes of hot sauce. I omitted the cayenne. She loved it!! Thanks for the recipe!

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Reviewer:

JSlot

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

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Reviewed: Aug. 24, 2009

This was really good!!! I made it tonight and we really enjoyed it and I used canned clams.. I added garlic with the onions and celery and omitted the dill as I'm not a fan of dill. Quick and easy with items you always have on hand. Great recipe thanks!!

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