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My review
New England Clam Chowder I
Debbie2
"Hot and hearty recipe that will warm you up on cold winter days."
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Ingredients
45 m servings 396 calsOriginal recipe yields 8 servings
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Directions
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- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Nutrition Facts
Per Serving: 396 calories; 22.5 g fat; 24 g carbohydrates; 24.1 g protein; 101 mg cholesterol; 706 mg sodium. Full nutrition
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Reviews
Read all reviews 476631 Ratings
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Most helpful positive review
11/28/2007
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, ...
Most helpful critical review
2/20/2006
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...
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11/28/2007
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, ...
10/11/2002
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 ...
2/20/2006
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...
3/7/2005
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...
2/13/2006
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....
7/10/2006
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 ...
1/4/2007
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 ...
11/9/2002
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 ...