Reviewed: Jul. 24, 2012

Delish!!! I added all the clam juice w/2 tbps of flour, I also added a little minced celery. I was quick, easy and delicious!!

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1 user found this review helpful

Reviewer:

dianekimby

Reviewed: Jul. 21, 2012

Very delicious!

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1 user found this review helpful

Reviewer:

Celeste

Cooking Level: Expert

Home Town: Grove, Oklahoma, USA

Living In: Fernley, Nevada, USA

Reviewed: Apr. 1, 2012

This is a good starter recipe but it is way too runny and not much flavor. I reduce the liquid and double the clams. Also add more bacon.

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5 users found this review helpful

Reviewer:

MMMarcelia

Home Town: Oakland, California, USA

Reviewed: Feb. 23, 2012

This recipe is great!!! The only thing we do different is to add more clams but that is just because it is our preference. Recipe is great just the way it is

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8 users found this review helpful

Reviewer:

ssi_rhonda

Cooking Level: Expert

Reviewed: Feb. 14, 2012

I made changes to the basic recipe based on other reviews and put my own spin on it. I really liked the result and next time I'm even going to make my own bread bowls to dish the soup into. The changes I made were to add the butter at the same time as the onion and after a minute or two add in about 2-3 tbsp of flour. Once the things were incorporated I added a can of evaporated milk which was 12oz along with the water which I heated first before adding. I seasoned it then with salt, pepper, and a dash or two each of garlic powder, thyme, dill, basil, parsley, and coriander. I added in the potatoes and slow simmered everything. After 20 minutes I added 3 cans of clams along with all the juice and the half and half. I slow cooked everything for another 10-15 min. It came out wonderfully creamy and was a very good chowder.

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9 users found this review helpful

Reviewer:

waterfairie21

Reviewed: Feb. 7, 2012

I made this on Sunday for my Super Bowl party and I followed the advice of some other reviewers and cooked the potatoes in clam juice instead of water and used 1 1/4 cup of whipping cream instead of all half and half. Everyone who had some at my party loved it!! I'm so excited; the recipe is so easy to make, I'm sure I'll do it again!

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3 users found this review helpful

Reviewer:

kittykat

Reviewed: Jan. 22, 2012

This was easy to make and was every bit as good as I hoped. My family loved it too.

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5 users found this review helpful

Reviewer:

Kitchen Gonzo

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 17, 2012

I made this soup last night and it was fantastic! It is definitely not a very thick chowder but delicious none the less. The only difference I made was using clam juice instead of water and added more minced clams just because of personal preference. Wonderful

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5 users found this review helpful

Reviewer:

jnezelek

Cooking Level: Intermediate

Home Town: Maine, New York, USA

Reviewed: Jan. 8, 2012

We all loved this. I used turkey bacon, used only about 1/2 cp of onion, 2 cups of water, 2 cloves of garlic, 3 cans of clams, and I forgot to add the butter. I used all the liquid from the clams and added about a tablespoon of flour to the clam juice to help it thicken up. The kids ate two bowls and made me promise to make it again! Delicious!

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3 users found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Peru, Illinois, USA

Living In: Odell, Illinois, USA

Reviewed: Jan. 7, 2012

This was a good base recipe, but it needs more flavor. I used turkey bacon instead of pork, and all of the clam juice plus chicken broth in place of the water. Since most canned clams are salty, I will eliminate the salt next time and add fresh parsley and/or dill. Needs celery too. I realized I needed to thicken it after adding the clams which created a problem because you can't boil the soup once the clams are added or they will become chewy. I suggest straining the clam juice and adding it to the soup with the other liquids. Thicken with flour before adding the clams at the end and heating through.

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11 users found this review helpful