Reviewed: Feb. 20, 2013

I cook the chop and cook the bacon, add the chopped onion, celery and cook until translucent then set aside. I use the same pot to cook the cubed potatoes; I use 3 or 4 cans of chopped clams, I poor the juice off the clams over the potatoes and cook until starting to soften. You can add a little water if need be to just submerge the potatoes in liquid. I also use 2% milk instead of half and half to keep the fat down. You can thicken with cornstarch and water if need be.

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Reviewer:

Deborah (California)

Reviewed: Oct. 6, 2012

I wanted to make Maine clam chowder after visiting Maine this last summer. This was a very easy receip. It was more thin and brothy than I thought it would be, but looked similar to the recipe in my Maine cookbook (which I lost, hence turning to this recipe). The cookbook recipe did not call for bacon, so I didn't have any on hand. Instead I added some real bacon bits as this was simmering. So I just cooked the onions in some butter. I also didn't have that many clams on hand, so I made do with two cans.

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Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

A true New England chowder. No need to add any thickening agents...the potatoes and cream do that perfectly! I chop a handful of celery leaves and add a bit of dry marjoram to the potato, celery and clam broth while they simmer together. I too prefer salt pork to bacon. I often make a "base" with this to freeze for later, especially when clams are plentiful in the warm months. I make it up to the point where I would add the cream and freeze in quart sized containers. When I'm ready to use it, I thaw the base in the refrigerator and heat slowly with the cream. I also prefer adding cracked black pepper to taste individually.

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Reviewer:

Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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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Reviewer:

DANIGIRL1011

Home Town: Taylors Falls, Minnesota, USA

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 10, 2008

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

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Reviewer:

Dasisalles

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: East Rochester, New York, USA

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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Reviewer:

MRSKNIGHT

Cooking Level: Expert

Home Town: Altavista, Virginia, USA

Living In: Richmond, Virginia, USA

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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Reviewer:

SUSAN203

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Studio City, California, USA

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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Reviewer:

Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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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Reviewer:

INSTYLECOOK

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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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