Recipe Summary test
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
183 calories; protein 13.8g; carbohydrates 12.4g; fat 8.4g; cholesterol 49.8mg; sodium 547.7mg. Full Nutrition
Reviews: Most Helpful
I made this last night and I think it turned out great. There are some changes however that I made. First I would saute the celery by itself for about 4 minutes before adding any other vegetables to the pot(this would ensure that it wouldn't be still crunchy at the end of simmering). I would not add the bacon; cut the 1/4 tsp of white pepper to 1/8th tsp; instead of 5 drops of hot sauce only add 3 and before simmering for 20 minutes add 1 1/4 cup of hot water to make it more of a soup/chowder consistency. Without adding the water it would have been way to thick and chuncky for me. Overall my whole family was impressed. Thank you Allana for a nice recipe. Read More
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(41) 
The recipe needs more clams and I think more bacon. I will try it again though with these additions. Read More
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(34) 
Doug Matthews Allstar
Made this for my soup loving pregnant wife and she loved it. Read More
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(32) Advertisement
Alot of work chopping all the ingredients and all the spices but well worth it. Like a good chili it tastes best the next day when all the flavors have blended together. I used fresh already shucked clams that I bought from a chinese market so the clams were plentiful and flavorful not rubbery. Left out the shrimp since I'm allergic but probably would taste great. Read More
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(19) 
This was so delicious!! I made it without the bacon to save some fat from the recipe and because I don't eat meat and the flavor was still wonderful! I also added a few shrimp that i had that needed to be used up and they were a wonderful surprise while i was eating this soup! I made an entire crock-pot full of this and my family ate it within two days!!! Read More
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(18) Advertisement