Reviewed: Dec. 20, 2008

I didn't like the part about not draining off the bacon fat after frying. It made the whole chowder too fatty and greasy. In fact, my stomach hurt after eating this chowder. My husband (a New Englander, himself) said it tasted like bacon chowder, not clam chowder.

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DANIGIRL1011

Home Town: Taylors Falls, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 10, 2008

I added some diced carrots and several splashes of hot sauce. My family loved it.

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Dasisalles

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: East Rochester, New York, USA

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Reviewed: Jan. 28, 2008

I "doctored" and "cheated" a bit as every cook does: used 3 cans diced potatoes, 2 cans sliced carrots, sauteed the chopped onions and celery with a heaping tablespoon minced garlic in the bacon fat, and used a combination of half and half and heavy cream. Didn't have any clam juice but used 4 cans chopped clams, juice and all. Added a good bit of black pepper to stand up to the cream base and a touch more garlic salt for proper seasoning. Threw it all in the crockpot 8 hours on low...PERFECT-O. Before serving, I dissolved about 5 tablespoons cornstarch in cold water and mixed in to thicken it up to an appropriate "chowder" consistency. So delicious!!! A winter-time favorite!

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MRSKNIGHT

Cooking Level: Expert

Home Town: Altavista, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 8, 2007

This was an easy recipe and the only changes I made were to add a bit more seasonings, clams, and potatoes to suit my taste. Very yummy!

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SUSAN203

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Hewitt, New Jersey, USA

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Reviewed: Sep. 18, 2007

Just about as perfect as it gets. Good sourdough bread and some citrus salad or Waldorf salad and you have a real Saturday night meal.

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Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Sep. 11, 2007

I added garlic, salt, and cracked pepper. I used 3 cans of chopped clams in place of what was called for in the recipe because I did not have access to shucked clams. My family loved this recipe. It was a little "ligher" than a traditional clam chowder and we liked that. We will make this again.

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INSTYLECOOK

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 5, 2007

This was such a hit...Thank you, I had never attempted to make Clam chowder before but we ALWAYS order it while out---Hubby says "this is a KEEPER"..Yummmmmmm

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whats4dinneragain

Cooking Level: Intermediate

Living In: Brookfield, Connecticut, USA

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Reviewed: Jan. 16, 2007

This recipe was good after I made some changes to suit my taste. I used a 28oz. can of whole baby clams, 4 potatoes, a 14 1/2 oz. can of evaporated milk, 1 cup of water, and I thickened it with a little flour. I used turkey bacon, but the bacon flavor was strong, so I will cut down on it and use just 9 slices instead of 12 next time. I felt the recipe could use more seasoning, so I added garlic, parsley, thyme, and chicken bouillon. I served it with hot dinner rolls and the family enjoyed it. Will make it again.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Oct. 31, 2006

This is a very good recipe. My husband and I tried it and we enjoyed it very much.

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Rorrie

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Reviewed: Oct. 14, 2006

Good chowder but somewhat bland. I would probably add some additional seasonings next time - maybe thyme or rosemary. Mine turned out to be very hearty and I didn't think I had enough liquid, so you may want to add more clam juice or half and half. For a thicker chowder, you may want to thicken with flour.

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Michelle C.

Cooking Level: Intermediate

Home Town: Saint Agatha, Maine, USA

Living In: Brewer, Maine, USA

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Reviewed: Jun. 28, 2006

Use Salt Pork - these days "Bacon" comes with flavors (maple!!) that don't blend well with clams. BUTTER (!), Thyme (CAREFUL! Go Slow. It can quickly overpower the chowder!) & White Pepper. Best made the "Day Before". Like many soups, stews and chowders . . . time adds to the fullness of the flavor.

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