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Clam Chowder Recipe

Clam Chowder

Recipe courtesy Tyler Florence

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on December 03, 2009

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    Wife and i have tried for years to get a clam chowder with clam taste and this is the one we both loved and make it for friends

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  • on November 07, 2009

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    Tasty, though I made a few substitutions. Clams are expensive, so I subbed a container of minced clams for the cherrystones and bought only a dozen littlenecks. More fresh clams would have been better. As a result, I had to alter the broth a bit. I used the clam juice from the minced clams and added chix broth to make up the rest of the liquid. I should have at least bought some additional clam juice. Also, I neglected to get pancetta (ouch! and had no reasonable substitute, so I just eliminated it. The result was tasty, although (obviously somewhat lacking in density of flavor.

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  • on November 06, 2009

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    Wow! A lot of controversy over a chowder recipe. I am from NE and have been making and eating chowders for 50+ years. This one is excellent and I like the fact that the littlenecks are steamed open right in the chowder at the end.The oyster cracker recipe really adds to it. Thanks Tyler!

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  • on September 24, 2009

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    Is usually think that recipes belong to a any state, but in fact, the techniques and recipes like this one got a root in France, so don't feel so sure that clam chowder recipe its from NE, and certainly that don't make you an expert in this matter. Want to see innovation look for el bulli in spain.

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  • on September 08, 2009

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    He took the standard NE clam chowder recipe and changed the bacon to pancetta, the sort of piddly tweak that young chefs do all the time and pass it off as innovative. Nothing else is different. It should taste good. It's the same freakin' chowder that's been made in New England for 150 years, minus the assertive smokiness you'd get from applewood or hickory-smoked bacon. Dumbing it down, I guess.

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  • on July 27, 2009

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    Review the recipes and quit whinning. You said this, and you said this. Grow up. I love this recipe and it's great. I imagine you could use clams from a jar or can and flavor with sea salt.

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  • on July 23, 2009

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    I just had to comment on his post! It was the funniest thing I have ever read on here.

    You die from drinking the salt water because the salt will make you extremely dehydrated. SALT WATER IS NOT POISONESS!

    I haven't tried this recipe yet, but it sounds and looks wonderful. I can't wait to try it.

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  • on July 23, 2009

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    huh

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  • on March 29, 2009

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    Tyler recommended straining the broth from the cherry stones to remove sand, but what about possible sand in the little necks? Is it rare for the little necks to have that propblem? I've also heard that allowing clams to sit in cold fresh water with some corn meal prompts them to purge themselves, but if we do that to the cherry stones, won't we loose the ocean water they had sucked in at their last gulp in the sea? Tyler said that water gave them a natural saltiness (or something to that effect but salt water is poisoness, isn't it? People lost at sea die from drinking it. (Or at least, that's what I've seen in the movies. If anyone has any advice or insight... I'd appreciate some iinput by 6pm eastern standard time, March 28, 2009. I've got $25 worth of clams on ice in my kitchen waiting for me to either ruin a recipe, or cook a masterpiece.
    Thanks brothers and sisters.
    Brad, from Bethpage, NY

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  • on March 27, 2009

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    I just finished my pot of Chowder. I'm glad I read reviews before hand so that I could watch for thickness. I ended up adding less cream & milk at the end to make mine the thickness that I like. I made it early so that it could sit for a while since everyone seemed to like it "even more" the next day.

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