By Kittencalskitchen on March 23, 2006
Photo by Bev
Photo by Bev
"This is such an easy recipe for clam chowder, it's one of my favorites! You can use more than two 5-ounce cans for this recipe if desired! Serving size is only estimated I could eat the whole thing myself LOL!"
Serving Size: 1 (426 g)
Servings Per Recipe: 4
"I can't believe I haven't reviewed this before! I have made this for the past couple of years for my grandfather-in law when we do our annual family beach trip. He loves seafood and raves about this chowder. It is delicious exactly as written. I wouldn't change a thing."
"Hubby and I LOVE this recipe!! Honestly to make really good clam chowder you simply connot skimp on the milk based stuff...i.e. cream, milk and evaporated milk. Excellent recipe!"
"This is my second review! :-) Hubby gave this 5 stars PLUS. I am also going to try this fantastic base with crawfish and corn. I also have some poached salmon left and will add it to the left-overs, maybe a little corn as well. Koechin/Ingrid"
"This is New Year's Eve, and I had leftover clams from a paella recipe I used last night. I was looking for a quick, delicious, homemade New England Clam Chowder that nourished our souls as well as our palettes. This was absolutely perfect! I actually had everything on hand, and also halved the recipe just for the two of us, to cuddle up and be cozy. The chowder was a perfect thick base, that only got better and better with simmering. I added lots of pepper as suggested, and that was so wonderful! I added a thinly sliced scallion to the top for garnish, and a crushed up saltine cracker. Oh yum, yum! Thanks kitten...will make again and again!"
"Great flavor and texture! I used an extra can of clams. I really liked the texture of the shredded potatoes as opposed to the usual diced potatoes. Thanx for another great clam chowder Kit!"
"This really is sensational. Such a simple recipe which provides excellent results. It is chocked full of wonderful flavors and could be served for lunch with saltines or with a salad and a crusty loaf of French bread for supper. Thanks again, Kittencal!"