After reading the other reviews I decided to make this with a little twist. I started by frying half a package of bacon in the stew pot. I removed the bacon then used the grease (which was about 1/4 of a cup and added only 1/4 of a cup butter to make the half cup of butter it called for in the recipe) I cooked the remainder just as called for in the recipe except I didn't have the extra clam juice, I only had the juice from the cans of clams. Oh and I added a can of corn and the cooked bacon in the last 5 minutes of cook time, and waited until the last 5 minutes to add the clams so they wouldn't over cook. (I also waited to add the potatoes because I cooked them completely before adding and I didn't want them to turn to mush in the soup) I seasoned the soup as called for in the recipe and added a dash of cayenne pepper to it. It was so great that my husband who isn't a soup eater had 2 bowls of it.
Being a Cape Codder, I'm picky about my clam chowder....I've made a few recipes from this site with limited success. This recipe is the closest I've come to getting it right. The thickness is perfect and the flavor is rich, but it's missing something.....I think other posters are correct in saying it needs a bacon element added. I think next time I will try to sneak in a bit of bacon fat or salt pork to see if that helps....I think that would be better than just adding bacon to the mixture. I'll keep working at it but thanks so much for a great recipe!! We really enjoyed it.
I followed the recipe exactly. I only added some cooked small bacon pieces (drained), as other reviewers suggested. This recipe just produced a potato soup. It tasted good, but just doesn't have very much clam flavor. This was an easy recipe to put together. However, due to the lack of clam flavor, I will search for a better recipe.
I'm editing this from my first review. Made again with fresh razor clams but added sweet walla walla onions and chopped garlic with the green onions. At the end I added 1 lb of cooked, chopped bacon. Served with fresh garlic and french bread.
Followed recipe as written and to me was a nice milk & potatoe chowder. I used fresh clams and needed to add 2 cups chopped clams & 1.5 cups clam juice to get a nice clam flavor. Recipe was a nice guide to the ingredients for making a great New England Clam chowder.
Great tasting chowder! I didn't change a thing. It was a snap to make, but tasted as though I slaved all day making it!! Thanks for sharing Carol
I usually make clam chowder with heavy cream. But this roux version was just as good!!! Didn't change a thing and absolute love!
I cut the recipe in half and used razor clams that hubby and I dug up at our last digging...I used the nectar from the clams as my juice...this was delicious...I made as posted...this came out rich and thick and yummy...we felt it was very similar to Ivar's chowder...this is a keeper and will be made often...we didn't feel it needed anything else...
This was excellent! I didn't use the extra clam juice, just subbing in more of the other liquid which I think made it a little thicker then intended but all around some of the best clam chowder I've had!