New England Clam Chowder

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Good recipe. No I don't have a Chinoise to strain the clam stock. So I will line my strainer with some cheese cloth. That I do have. That's if I was making fresh clam stock. I will be using some seafood base along with canned clams. As that is all I have in the house now.

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So delicious. I had frozen clams, so I substituted seafood stock for homemade clam stock. I thickened it at the end with a butter flour mixture. I also put in some creole seasoning and crab boil because I put it in everything....It was so comforting on this icy cold day. I will make this again hopefully with fresh clams. I also used half and half instead of heavy cream because it's what I had on hand. I wish I had the heavy cream though...Yummy! I served this with homemade crusty garlic cheesy toasts and a fresh salad. Thanks Emeril!

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I've been making this recipe for a long time..It's the best one over all. Unfortunately I tweaked it..I used 5 cans of Snows canned clams, chopped not minced instead. Use half of heavy cream.. Tripled the potatoe serving. I really didnt need the green onions and parsley. It tasted great without it. I used salt pork instead of regular bacon..It tasted so much better. Big difference. I do recommend prep all of your veggies, including potatoes before you start.. It's going to cook quick. I added 15 oz of chicken broth low sodium with the clam juice. I know I over tweaked it but it is my preference and I wouldnt change it.

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SOOO DELICIOUS! the flavour is spot on but the only downside is its a little thin so i just add a little more cream! also I usually use all of the bacon fat once the bacon is cooked, makes it easier.

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This is the best clam chowder recipe I've tasted in a long time!

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Excellent recipe! The thickness was different... some tasters loved it, others said they preferred the thicker chowders. The taste was perfect!

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This recipe makes for an outstanding clam chowder, and is very authentic in regards to both flavor and consistency. I have noticed in my travels throughout New England that chowders served in the more upscale and other long-established New England restaurants frequented by the locals tend to be on the thinner/brothier side; while those restaurants (and particularly pubs that cater more to the tourists tend to be a bit thicker. Mind you, even the thickest chowders I've had in NE come nowhere close to the gellatinous goo that comes from the can. If that's what you're looking for...just go pick yourself up a can and call it good. If you want this to be a bit thicker, just add a Tbsp or two of flour; easy peesy.

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I thought this was the best New England clam chowder I've ever made! Thanks Emeril!

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The taste of this clam chowder was fantastic, by far the best I've ever made! I have to agree with some of the other reviews that the consistency was a little thin. I think a little flour while cooking the vegetables would have done the trick. Overall, a great recipe!

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Thanks Emeril!! I made this for my mother-in-law and she loved it. Now if that woman likes anything that I make her than it gotta be REALLY good. Thanks agin she think I #1 son-in-law agin. Well maybe for just a little while.