New England Clam Chowder
Show: Good Deal with Dave Lieberman
Episode: Soups
Rate This RecipeRead users' reviews (99)
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Average Rating:
Total Reviews: 99
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By mikewinsc
Beverly Hills, CA
on February 21, 2013
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I used this recipe as a base for developing a kosher "clam" chowder. I know, the purists will probably hate this but a number of chowders originally were made with fish instead of clams. You can find it on our world cuisine blog: 196flavors
By juliet2000
Nashville, TN
on February 10, 2013
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Yummy and easy to make. I used salted butter and it was not too salty. My 12 year old daughter loved it.
By dyanne71
on January 20, 2013
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Very good and easy. I added cooked bacon and 1/2 cup more of heavy cream. The family loved it
By karadoris
on January 16, 2013
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yum!! easy to make & everyone loved it!!
By babylamm
on January 14, 2013
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This is the best tasting, easiest clam chowder ever! I used part half and half and part whole milk, was out of celery, added too many potatoes, and it was still a standout! My daughter has requested it as a weekly winter staple. Fantastic!
By yhamilton
on December 29, 2012
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Love this recipe. Someone said that it makes a great base for potato soup... I agree, and it is a great base for other soups too. The suggestion to use bacon instead of butter is great. I added 1 clove of roasted garlic turned into a paste that I added to the celery and onions right before I added flour. Great recipe.
By Chef #868453
Minneapolis, MN
on December 26, 2012
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Delicious. Very forgiving recipe too. I didn't have celery and it still tasted pretty great. Added extra cream (total of 2 cups and a bottle of clam juice (8 oz to give extra broth. Tossed in chunks of fish and some tiny salad shrimp at the end.
By kiminnc704
davidson, NC
on December 24, 2012
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This was so easy and quite delicious! I added some chopped cooked bacon along with the clams which added just the right amount of "salty" to the recipe.
By thadhamilton
Escondido, CA
on December 19, 2012
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I added carrots and it would be a 5 star with or without them. Excellent!
By Lakesha36
dallas, GA
on December 10, 2012
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This was the most delicious recipe I have made that is just like one of the best retraunants in Boston, Ma.