New England Clam Chowder I

My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, ...

Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 ...

I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also thin...

Wonderful chowder with a couple of minor modifications to suit our preferences. I appreciate you posting this recipe as I'd never made a creamy chowder before, and needed a good, basic guidelin...

Great base for Clam Chowder! I like my clam chowder a little soupy but chunky so I used equal parts water, clam juice and 2% milk (1 and 1/2 cups) and I also left out the bacon to keep it light....

A good start for chowder base. I use salt pork rather than bacon. I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. A real New England ...

I've been making a clam chowder recipe very much like this for years (Mom's recipe) but decided to give this one a try instead. I loved the addition of the bacon, however I prefer Mom's way of ...

I used two 6 & 1/2 oz cans of clams & reserved the juice from both...using clam juice & a very rich, homemade chicken broth instead of water. I used Old Bay instead of salt & since I used baby y...

Great recipe. Instead of 3 cups of half and half, I used 1 pint (2 cups) of half and half and one cup of 2% milk. Also, I used clam juice instead of water, and stirred a bit of corn starch at ...