This soup recipe was a better "start" than all the others I found. I like my soups thick, chunky, and manly, so ofcourse I added a few things. For starters I used a giant 52 ounce "costco" can of chopped clams (that will reduce that "strong tomato" taste people are talking about). I also used italian style stewed tomatoes instead of regular diced. I added more celery. I also added a tablespoon and a half of thyme (that is important in manhattan style chowder) I added 1/3 cup sauvignon blanc wine and 6 strips of Bacon done crisp(soaked up all fat)I also through in a couple ounces of clam juice. When I was doen I had a soup that absolutly knocked the socks off every one that tried it. I followed all other directions as stated. This soup was AMAZING
4 stars once I doctored it up a bit. When made according to the directions I found it much too tomato-y. It also needed lots more clams. To adjust the recipe I used a Costco-sized 52-oz. can of clams w/juice and added a 14-oz. can of chicken broth and 1/2 to 1 cup water. I also used 4 stalks celery. It makes a huge batch--nearly 8 quarts. To make half use 8 cans (6.5 oz) of clams. Halie is right--it's better the next day. But it's pretty darn good the first day too! We just love it with good bread and a big salad!
I followed the recommendatiions of "Soupman" and it turned out PHENOMENAL!!! This recipe actually surpasses restaurant quality and remains healthy...HERE"S WHAT TO DO: 52 oz minced clams in juice and one extra smaller (4-6 oz) can for good measure, Italian petite diced tomatoes, Sauvignon Blanc(1/2 cup or so...), plenty of fresh thyme, a few pours of clam juice, and 6 slices crispy bacon chopped, THEN just follow the rest of the recipe. YOU WILL NOT BE DISAPPOINTED!!! Put this all together and it's 5 STARS!!! Thanks to you and the Soupman!
Amazing! A few changes - We love clams so I used 52 oz. can of chopped clams. I also used italian style stewed tomatoes instead of regular diced. I added more celery. I also added a tablespoon and a half of thyme. This will be made in my kitchen ALOT!
I really loved this recipe. However, I did a couple of things differently. In the pan, from the very start, I put in six pieces of bacon and fried them up. I drained off the grease and threw in the tomatoes, etc. Everything had a nice smoky, bacony flavor after that. I also par cooked the carrots before dropping them in. I also used Better than Bouillon clam stock--very, very good. Doubled the clams, too. Yum!
fantastic,flavorful. forget those creamy clam chowders,this is one you can eat day in and day out and is also healthy .excellent
As written I give this four stars. I felt it needed more seasonings so I ended up adding a bay leaf thyme and minced garlic. I added the clams at the very end and only heated them through.
I used a 52 oz can of clams, added a can of fish stock and a can of chicken stock plus about 4 stalks of celery and a diced onion. I also added tyme which was suggested by another reviewer and used fiery roasted diced tomatoes. It tasted great! I would definately make this again.
Excellent!! Made 1/2 the recipe and used 1 less potato used a lot more celery and diced & crushed my own tomatoes in equivalent to the measurements.
WAY TO MUCH TOMATO. I EVEN ADDED EXTRA CLAMS AND 2 BOTTLES OF CLAM JUICE JUST COULDNT GET THE TOMATO TASTE TO GO AWAY
