Unimpressed. Took a LOT of cornstarch to get some texture and added bacon to get any flavor. And why would you drain the cans of clams and then add bottled clam juice? Clam juice is expensive!
I was looking for a simple and quick clam chowder recipe and I found it here. The only change I made was I used 1 bottle of clam juice. It was delicious!
I made this tonight and it was excellent! So easy too. I so substituted 1% milk for cream to cut back in fat and sugar (my husband is diabetic) and used some corn starch to thicken it. He absolutely loved it. I willddefinitely be making this again.
I made it according to the recipe. I liked that is wasn’t gooey thick. I will make this again, but it is a small batch. Next time I will double it. And it is a little salty. Next time I won’t add salt as the clam juice adds enough salt on its own. Good soup!
Very fast,and tasty clam chowder that has no canned soup or evaporated milk...Awesome!! The only ingredient I added was 1 chopped celery stalk and a tad of Old Bay seasoning and a couple of dashes of smoked paprika. Reminds me of the clam chowder we enjoy at the coast.
Added 1/2 c. chopped celery, substituted 1 c. chopped cauliflower for the potato, added 1/4 c. real bacon bits and left over clams and juice from steamers we had cooked.
No taste without the cream of mushroom soup. I used juice from canned clams and canned am juice. I am not sure why I picked this recipe maybe the novelty of the mushrooms!
Made it the problem is the American cream it is dead won t thicken if you have access to a fresh dairy then it will thicken. If you try ganache with American cream don t bother it will fail. You nee
I substituted milk for the cream . We loved this recipe as we prefer a thinner clam chowder. Thank you for posting this recipe
