Reviewed: Nov. 7, 2010

I loved it because it wasn't too clammy. My boyfriend liked it but wanted it more clammy! I will try with clam juice next time for his benefit!

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3 users found this review helpful

Reviewer:

theresarod1

Reviewed: Nov. 7, 2010

I have been looking for a clam chowder recipe. This one is the best. My family and I love it. I have made it several times and its a winner every time.

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5 users found this review helpful

Reviewer:

blackpearlgrl

Reviewed: Nov. 4, 2010

This won me rave reviews from my Oregon coast neighbors! One of them is a champion chowder contest title holder, and he begged me for the recipe. :)

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4 users found this review helpful

Reviewer:

Deb

Reviewed: Nov. 3, 2010

This is a great recipe and really easy! I used pre-cooked bacon and used canola oil and 3tbls of butter to saute the carrots, potatoes, celery and onion (I added two stalks of celery and 1 small minced onion). My whole family loved it and it made a good sized batch. Also, I used low fat half and half and nobody could tell the difference!

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1 user found this review helpful

Reviewer:

panagiotapappas

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Rochester Hills, Michigan, USA

Reviewed: Nov. 2, 2010

Yum! I tried to combine this recipe with the Newport Clam Chowder recipe, since both were rated so high. I used 4 strips of hickory bacon, 1 onion, 3 ribs of celery, 1 package of leek soup mix (instead of two), and whole milk in place of half and half. I also took the advice to use clam juice in place of water, and since I had some seafood stock on hand, I used only one jar of clam juice with corn starch to thicken instead of flour. Total potatoes used: about 3/4 lb, white and black pepper and salt to taste. So good! The taste definitely improved after letting it set for a few hours. Thanks for the recipe!

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4 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Nov. 2, 2010

Excellent and easy! Next time I'll make the day before so the flavors can meld together better since it tasted even better the second day. I might add another can of clams as well. Didn't use the bacon as we don't eat it here, but didn't take away from the great flavor. Definitely a fall favorite now.

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1 user found this review helpful

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p.c.lindsey

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Panama City, Florida, USA

Reviewed: Nov. 1, 2010

add clam juice instead of water

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Cooking Level: Expert

Reviewed: Oct. 31, 2010

Could not taste the clams at all even though I boiled the potatos with clam juice. that being said excellent soup, just wouldn't serve it as clam chowder

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1 user found this review helpful

Reviewer:

Pam

Cooking Level: Expert

Reviewed: Oct. 30, 2010

I would give this ten stars if I could. This was absolutely amazing. I served this at a dinner party the other night and everyone raved and wanted the recipe. The only changes I made were: I used only four pieces of bacon, did not use salt or pepper, and used 4 cans of chopped clams. I had only light cream so I used that, but it is very similar to half and half. I used the juice from the canned clams to cook the potatoes in, adding a little water to just cover the potatoes. The soup turned out nice and thick and the flavor, well, I can't find the words right now. Thanks for this wonderful chowder recipe.

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Reviewer:

Cora

Reviewed: Oct. 30, 2010

Wow! Tasted clam chowder at various restaurants in Boston and this one rates right up there with the best. The only change I made was to use Land of Lakes fat free half and half - just for health reasons. Some of our local grocery stores do not have the potato leak soup and after I tried this soup I knew I needed it -so I went back and bought six of them so I'd have it on hand. Will make again and again! Next time I'm going to add a can of minced clams to get a little more clam flavor - but good as it is! Also, definitely use red potatoes.

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3 users found this review helpful