21 Reviews

Very good for a cold winter's night! We loved it! I followed the instructions exactly, but the soup never thickened at all, was very watery (no biggie, but thought I'd mention it). I made the whole recipe & we each had one big bowl. There is plenty left over. Next time, I'll halve the recipe for the two of us. (Meanwhile, we're going to eat it for dinner again tonight!) We had it with salad and sourdough garlic bread - yum!

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Kat in Texas December 10, 2002

It was not difficult to make once you get organized. And, boy was this good.

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Sue Humphrey March 12, 2002

My husband said this was the best clam chowder he's ever eaten. And he's picky about his clam chowder. Loved the bacon flavor and the clam juice made it full of seafood flavor - more than recipes with just milk! I only used 3 cans of clams and it was plenty. Will definitely make again and again!! Delicious.

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Rooibos4me March 06, 2010

WONDERFUL. This was much easier than I thought it would be, and loved the potaotes cooked in clam juice. I did add a bit of thyme (I love thyme with seafood)

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Lightly Toasted December 29, 2004

This was an EXCELLENT recipe, thank you. It hit the spot. I agree with the review stating that in previous tries, something was most definitely missing. It had to be the clam juice! I also added Thyme as someone else mentioned. I searched all afternoon for a recipe and landed on this one.

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TSwearingen January 10, 2011

This was a fantastic recipie! All my previous clam chowders were missing something. I think cooking the potatoes in the clam juice was key. Because we eat a lot of soup, I used an extra bottle of clam juice, a few more potatoes (closer to 2 lbs), 2 extra cans of clams, 2 additional bay leaves and a pint of heavy cream in place of the half and half. It was so good! This is my new clam chowder recipie! Thanks for sharing.

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GuavaJelli October 31, 2010

Great Recipe. To me Clam Chowder is like Barbcue Sauce, lots of ways to make it, and most of them really good. Red, white, clear broth, thick, or thin - I love them all. This thick style white chowder is very good. It has great flavor all on it's own but can be easily modified to make your own favorite flavor really stand out - clam, butter, spice, herb or whatever. I've made it twice, once with canned clams, and once with fresh dug clams. It actually tasted better with the canned. The fresh clams overpowered it a bit. Note - I also used a hand blender to smooth out the broth just before adding the potato and clams.

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Bob Jr February 01, 2004

Very tasty! The only thing i did differently was I used 2 10oz cans of clams. It seemed like a perfect amount. Everything else stayed the same. So good!

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rollersgirl January 09, 2014

Absolutely wonderful. Great flavor and easy to make.

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Diane C #2 December 24, 2011

I also had a hard time getting this to thicken - I'm thinking that maybe I didn't cook the flour/fat mixture for long enough, or maybe the temp was too low. Other than the thickness, absolutely loved this recipe - the only major modifications I made were to swap out warmed heavy cream for the half-and-half, and I omitted the pepper sauce. Thanks so much for sharing this!

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Violet Star September 07, 2011
New England Clam Chowder