Reviewed: Jan. 2, 2012

I love this recipe as is.

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Reviewed: Dec. 31, 2011

A meal in a bowl! Yum! I tweaked a few things only because I didn't have all the ingredients. I cooked the onions and Bacon Bits (Imitation) in the butter. Used a steamer bag to cook the potatoe dices for 10 minutes while the onions were cooking. I did NOT add any water but used all the clam juice instead. I have a Jersey cow so just used 3 cups of whole milk with the cream still in it, instead of using 1/2 and 1/2. Oh, and I left the peels on the potatoes. It was a huge success and there is no more for leftovers. :( Served with fried cornbread topped with homemade butter and honey on it. Delicious!

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SD Farm Girl

Reviewed: Dec. 30, 2011

My family loved this. I omitted the bacon. Instead I used a little bit of butter to cook the onions in. I used clam juice instead of water. I used 5 cups of potatoes. I also added three tablespoons of flour towards the end. Also used 4 cans of clams. It was delicious!! Very easy to make!!

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Barbie

Reviewed: Dec. 29, 2011

This is the best clam chowder recipe I have made. I did follow some of the suggestions and used the clam juice instead of water. I also added a little flour (mixed with the broth) at the end of the recipe to thicken it up just a little. The flavor was amazing and the consistency was perfect!

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Chris

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 28, 2011

Thank you for sharing this recipe. I made it for the first time on Christmas Eve and it was a huge hit. I modified it slightly by adding chopped celery (4 stalks when doubling the recipe), 1 medium shallot, sea salt, fresh ground peppercorns, with a sprinkle of adobo and fresh parsley. I utilized shucked whole clams and chopped clams found at Costco. Everyone remarked the clams were really tender and delicious.

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Spaz

Reviewed: Dec. 16, 2011

perfect! added 3 cans of clams (6.5 oz each) and all the juice from them, 2 cups of half n half then 1 cup of cream for thickness and mixed up a little roux to help thicken as well. was still really soupy but the flavor was awesome. i only wish i had a sourdough bowl to eat it out of. finally some leftovers i can look forward to

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vanessa

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

Added 2 more cans of clam but other than that, it is perfect! Yum!

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LINTY

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

I am cooking for my family using the Feingold diet, and was able to do so with with the basic ingredients this recipe called for, and it was AWESOME! My husband said it was the best he ever had and we lived on Long Island, NY for most of our lives!

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Jennifer

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Apex, North Carolina, USA

Reviewed: Nov. 21, 2011

I made it exactly as the instructions said and I found it to be a tad too... gloopy. I haven't tried it since, but I'll probably try one more time.

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ishiluv

Cooking Level: Intermediate

Home Town: Manvel, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 17, 2011

The process is good, and the taste is spot on to what I've tasted in New England. I just cooked the potatoes a little longer than directed. Also use all of the clam juice as it wont come out tasting clammy enough. I like my soups a little thinner, but if you want a thicker texture, I would sift in maybe two or three tablespoons of flour.

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