Five star recipe!!!! Tastes just like Campbell's clam chowder and restaurant clam chowder. I LOVE IT. Have made this several times, and each time it's fantastic. We don't get celery where I'm living, so I substitute chopped green bell pepper instead, and it adds a nice extra 'bite.' To lower the calorie content just a bit, I will usually cut down or eliminate the flour.... which of course takes away some of the thickness of the soup, but we all have to make sacrifices, right? :-) No clam juice readily available here, so I usually just use the fish juice from the thawing frozen fish or substitute the juice from a can of tuna.

Reviewed On: Oct. 11, 2010

WOOOOOOWWWWW!!!! Hands down, this is the best guac I've ever had in my life!

Reviewed On: Aug. 23, 2010

4.5 stars - Not toothsplitting, but very tasty! I was hoping for the hardness of the cheap gingersnap cookies that you can pick up at the supermarket, but these turned out more chewy, even after "rebaking" them to dry out. The amount of ginger was perfect; I love ginger, so I will probably add more in the future. Molasses is super-expensive where I live overseas, so 1/4 cup brown sugar and 1 Tbsp. water did the trick. No self-rising flour here, so I added some baking powder. Will be making these again for sure! Great with a strong black tea.

Reviewed On: Aug. 20, 2010