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New England Clam Chowder I
After reading the other reviews, I decided to cover the potatoes while cooking them for 20 minutes. I also added all of the clam juice and used flour to thicken it. After it was done cooking, I let it cool down before putting it in the refrig for a few days. I made it on a Sunday and heated it up on Wednesday for dinner. It was a big hit in my house!! Will definately do again and again. Thank you for a great recipe!!!!
1 user found this review helpful
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Reviewed On:
Dec. 24, 2008
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