This is one great clam chowda! So nice, and so warming, that you will want to eat your bowl and the other bowls too. Followed this exactly, except used low-fat half/half, which I had on hand, and needed to use up. I also used some fresh clams which I put into the soup 2 minutes before serving, they opened up, and looked pretty sitting atop the soup bowl. I especially love the bacon - this gives it a rustic feel and the seasoning blend is another plus from this recipe. I have enough to use for many other great recipes! Made for *Special Meals* Photo Forum March 2010
Love the flavors of the spice mix. Will definately warm us up this winter! Thanks for a magnificent chowder :=)
Definitely restaurant quality. My BF said it was one the best soups I have ever made. The only thing I would say is make a double batch because this only feeds about 3 people or less, and trust me you will want leftovers. Thank you.
There seems to be some confusion as to the origin. You mention "Chart House" clam chowder in the title, and "Cliff House" clam chowder in the recipe itself. I believe it was "Cliff House" chowder that this recipe attempts to emulate. In either case I have had both "Cliff House" clam chowder, and "Chart House" clam chowder, and this could be a great deal closer to both. I found this thin and watery and the spice blend was a bit strong. Actual Cliff House chowder from Maine is very thick and creamy, and has a wonderfully subtle flavor that doesn't assault your taste buds.