Clam Chowder III Recipe

This recipe was very easy and tasted great. I did make a few changes, using a bottle of clam juice in place of half the water used to simmer the veggies. I also used fat free half and half, which did not seem to affect the flavor or texture of the chowder at all. I also added some crumbled bacon toward the end, which is an ingredient from another fish chowder recipe I have been making for years. If I do make this soup again, I would either cut the potatoes into larger cubes or simmer it for less time. The reason being is that when I whisked in the flour and butter mixture, most or all of the potatoes dissolved into the soup. This made for a more "mealy" mashed potato type of texture, which my husband does not find to be appropriate for Clam Chowder. I think I would also sauté the celery before adding the rest of the veggies to simmer, thus cutting down on the simmer time. Over all a hit for our family!

Very tasty! I did alter the method a little bit so I'm rating based on that. Instead of pureeing the vegetables, I finely chopped and sautéed them in the butter. Added the potatoes and clam juice and cooked as instructed. I set aside 1 c of half and half, added the rest to the pot, whisked the flour into the reserved 1 c, then added to the pot. I couldn't get 10oz cans of clams, so I used 2 6oz cans of minced and 2 6oz cans of chopped (I like the 2 different textures). I also added a little fresh dill - the best chowders I've ever eaten have had dill in them. It ended up being what a chowder should be, creamy, rich tasting, and thick.

I have made this more than 20 times in the past 15 years. This recipe now has been altered. It originally called for: 1 t dill, 1/2 t thyme, 1 t seasoning salt and 6-8 slices of cooked bacon. (I used 1 package of REAL bacon bits)……this is the best! I cannot imagine this soup without the spices in this much altered post. Everyone asks for my recipe. The only change I made to the original recipe was to add a pound of shrimp…only because I love seafood and it makes this extra yummy!

I did a lot of good changes so I will post an upgraded recipe, but the changes are easy: I add one 14oz can of corn with liquid, use 10 oz of Clam Juice and use IQF whole clams and bump the amount to 26 oz instead of 20 oz. I also take the rue from 3/4 cup to a full cup of flour & butter.

My mother (who grew up in New England and has tried lots of clam chowder over the years) said that this was the best chowder she's ever had!! I did modify the recipe a bit - I added 3/4 of a bottle of clam juice in addition to that reserved from the canned clams. I also used fat free half and half. Finally, I added some crisp bacon when I added the half and half. It was wonderful and soooo rich!! I will definitely make this again - maybe for our chowder cookoff next year.

This recipe is delicious! This is the first review I have written about any of the many recipes I have tried on this site. I wanted to tell you of a change I made in this one. Instead of flour, I added a 4 oz package of Idahoan brand Buttery Homestyle mashed potatoes to thicken the soup. It is yummy! If you don't like thick soup, don't add as much. I also added 1 chicken bullion cube to the water. As another review suggested, I cooked the chopped celery for a few minutes before adding the other veggies. That's it! Enjoy!

This is a wonderful clam chowder recipe. I have made it twice in the last week. Hmm Hmm. The only thing I did differently was add 2 - 10 oz bottles of clam juice instead of water to cover potatoes before cooking.

Amazing recipe, very good and tasty. Too much butter and cream though. The flavors overpower the clams. I use a little bottle of clam juice instead of adding water to the blender and pot. Also, not as much half n half: a cup of half n half and 3 cups 2% milk instead of 4 cups half n half. And less butter! Great with these revisions.

I love this recipe! I use it every time I want clam chowder. The only minor changes I make is that I don't puree anything...we prefer chunkier soup. I saute the onions, garlic and celery. I add more potatoes then it calls for...again, we like chunkier soup. :-) I add Herbes de Provence or any mixed type herb as well. I also have only found cans of clams that are 6.5 oz so I do four cans for a total of 26 oz vs the 20 oz called for. It is so yummy! Serving it in bread bowls is icing on the cake. :-) Enjoy!

I loved this recipe, I but don't like it quite so thick. I used whole milk instead of half & half and not so much butter/flour mixture. I will make this again!

This Clam chowder is simply delicious! My family loved it. Not thick enough but a TBSP of cornstarch did the trick. I added 1 med carrot shredded for color and dried dill. Thanks for the wonderful recipe!

Changes.......I used clam juice instead of water when blending onions/garlic. Saute'd celery in a small amt. of bacon grease to tenderize it a bit. Then added rest of the ingredients. It only took 10 min. to cook up potatoes, diced small. I used ONLY clam juice from FIVE cans of clams and instead of water I used clam juice (8 oz.). I used 2 cups heavy whipping cream and 2 cups milk, because I didn't have enough half n half. Turned out thick and creamy, just like we prefer it. Topped with chives. DELICIOUS, I will definitely make again.

I only have a question. Why would anyone add salt to a recipe that has ingredients in it that already have a ton of salt in it from the clams?

I didn’t think it would be this good on the first try.

BEST CLAM CHOWDER EVER!!!! Seriously!! Thanks for a great and simple recipe!

I absolutely loved it!!! Thank you.

WOW. This recipe is a keeper! Yes, it really is that good.

This recipe is so good. My family loved it. I added three cans of clams without the juice for it to be thicker. I will make this again.

Very tasty

Everyone loved it.