Reviewed: May 13, 2013

Excellent, I made the following changes to make it easier: fried garlic (I assume the omission of garlic was a typo! ha) and onions together in the sauce pan then added a 3lb can of chopped sea clams in juice (instead of 1lb clams and 3 cups of juice). After that came to a boil I added the rest of the ingredients. I used 5 celery stalks, added 3 carrots, and only used 1/2 tsp of dill. Amazing flavor, amazingly easy. Made again in a crockpot - perfection!

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Reviewer:

kev321

Cooking Level: Expert

Living In: Gales Ferry, Connecticut, USA

Reviewed: Feb. 20, 2013

This is an excellent recipe. I used fresh clams but next time will double the amount of clams. I did not use cayenne or hot sauce but added a little red pepper flakes. We love onions so I used one large vidalia. I liked using the canned potatoes because they added to the ease of this dish.

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Reviewer:

Jeffsock

Reviewed: Feb. 10, 2013

I tried this recipe and it is good, but for my taste way too much dill. I am a midwest girl so maybe that is the dif in taste. Good though..may want to cut dill in half the first time and add next time according to taste. I used canned clams for this as fresh are expensive in my area.

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Reviewer:

carolyln

Reviewed: Jan. 11, 2013

Great basic recipe with a few tweaks.In place of the chicken stock use water and clam base. But be careful as a little base adds a tremendous amount of clam flavor.I also add thyme in place of the dill.And,the more clams the better!I live here in Rhode Island and this chowder ranks up there with the best of them!My family say's even better! Serve with clam cakes....you must dip!

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Reviewer:

mine

Reviewed: Dec. 7, 2012

I enjoye this recipe except for the dill otherwise it's the same chowder I enjoyed while living in North Kingston RI. Most people don't understand why there's no cream or tomato . A day of quahoging made it so enjoyable

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Reviewer:

sauteme

Reviewed: Dec. 6, 2012

Very nice soup, savory, and tasty but somewhat light and refreshing. If you love miso you may appreciate this one. I love New England Clam Chowder but can't bring myself to make it at home without cringing at the amounts of creme and butter. I have two kids who do love soup so I omitted salt, pepper, Cayenne and hot sauce. Those I put on the table and allow the adults to adjust as needed.The canned clams have a LOT of salt already, adults might want to resist the urge to oversalt as well. Used three stalks of celery, 4 bay leaves, tablespoon of dried thyme. I found thyme to be mentioned several times in other versions of this recipe and I favor thyme in almost all saucy, coupy dishes. Forgot to add parsley too. No dill Very good soup with the perfect ratio of solids to soup, small amount of richness visible from top. Potatos are soft and fall aparty, clams firm and slightly chewy, celery and onion transluscent and disappears on tongue. Soup itself is slightly briney but has the freshness of the celery to clean up any yucky taste.

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Reviewer:

HAYANK

Reviewed: Jul. 10, 2012

Loved this chowder. I live in RI and this is as good as any restaurant chowder. I decreased the dill to 2 tsps, used 1 onion, canned clams and fresh potatoes. I licked my bowl!

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Reviewer:

oreofluf

Reviewed: Jun. 21, 2012

We love seafood and have been looking at making a Rhode Island Clam Chowder for some time. Finally did it and this was an awesome choice. We absolutely love this recipe. It can easily be changed up to a seafood stew with squid rings ans shrimp. This is now a favorite in our house!

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Reviewer:

Spiceandoils

Reviewed: Apr. 25, 2012

Too much pepper for my taste, but will make again with less. Very nice alternative to cream clam chowder.

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Reviewer:

Geni08

Reviewed: Dec. 29, 2011

We really enjoyed this recipe with modifications: per other reviewers I reduced the onion, dill, and black pepper. I used half of a very large onion and added a diced carrot when sauteeing with the onion. I used 1 1/2 tablespoons of dried dill and 1 tablespoon black pepper. I subbed cubed red potatoes for the canned potatoes and used two cans of clams, but would use freshly shucked next time.

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