6 Reviews

I ate the CF's chowder every Fridays in garrison or on a ship for over 30 years. This comes as close to it as it can be and I don't think that a ship's complement would seem a difference. Well done. However, I always though there was a little something missing . I am a big fan of bacon so I would probably cook onions and celery in a little bacon fat instead of butter. Add to the clams' smokiness! Good job!

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captrjd April 26, 2016

Sooo good! Soooo easy. I was short on time and needed a quick soup to go with Reubens. My husband is very complimentary to my meals, so a compliment is commonplace. But, when he tasted this soup (I've made a lot of homemade soup), he said it was the best I've ever made. The only thing I did differently was used milk and cream (instead of the evaporated) and added a little more than the recipe called for to thin it out and help it not to stick to the bottom of the pan while the potatoes were cooking. Also, instead of water I added whole milk. Since there's really no effort to this soup, I would make it on a whim. It's that simple and good!

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cakens December 16, 2011

Very tasty clam chowder. I only used half the butter and flour and found that was plenty enough for flavor and to make it thick. I wasn't sure how much water to add so i just waited until I added the potatoes and evaporated milk. Then I added some regular milk to thin it just a bit. I also added 1/4 tsp. pepper and about the same of salt. Neat how this recipe uses mostly canned item. It was rich and creamy. Now for an after lunch nap. Made for ZWT4.

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Kitchen Witch Steph June 30, 2008

I'm sorry, but this was just ok for me. I'm a New Englander, so am pretty picky about my chowdah. I thought it needed a bit more flavor and creaminess. I ended up adding some light cream, and if I made this again, I would use cream instead of water. I also added more pepper and thyme. I made this in the crockpot by following steps 1-3 as written before transferring to the crockpot to cook on high for 3 hours, adding the clams and cooking for another 1/2 hour. Served with oyster crackers. Made for ZWT4: Crockpot Challenge

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Scarlett516 June 21, 2008

I made this for my husband who loves clam chowder (and was also in the Canadian Military). He loved it. I had never had clam chowder before just because I thought it would be too fishy. Well it wasn't, and I loved it as well. It is definitely a make again. Leanne P.S. I took a picture but the one posted is better so I won't send mine in. I only have white dishes so the soup didn't really stand out.

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Chef at Heart February 01, 2007

This is a very thick and tasty clam chowder. I made it as written but added an extra can of clams and their juice. I wanted to keep it thick, so I only added about 1/2-3/4 cup of water. You really have to stir often while it simmers because of all the flour. I'll be making this again. Thanx for sharing!

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*Parsley* August 27, 2006
Clam Chowder, Canadian Military Style