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Clam Chowder Recipe

Clam Chowder

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on January 03, 2012

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    It was pretty good but very time consuming. It was very thin so I had to make a rue and add it to the soup to make it thicker. Not my altime favorite will be looking for others.

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  • on December 02, 2010

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    I really liked it and I was shy on time so I used shelled clams. Not quite as thick as I wanted at first but easy fix there!

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  • on January 08, 2010

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    I watched this episode and couldn't wait to try it since New England Clam Chowder is my favorite. Not so. I found that Food Networks "Ropewalk New England Clam Chowder" is the best recipe I have found. Sorry Alex but Rod Oldham has a better recipe.

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  • on October 10, 2009

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    Don't bother

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  • on August 08, 2009

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    I watched the show and I thought I would give the dish a try. Only problem: I am allergic to Clams. So I changed the recipe a little and made a Chicken Chowder out of if.
    First I cooked 2 lbs of chicken legs and some diced carrots in water and added some chicken bouillon cubes for taste. I used the broth and the chicken as a substitute for the clams. I left out the Marsala and all of the herbs used in this recipe as they don't mix well with the chicken. I focused on salt, pepper, and some paprika spice. Also instead of using 2 cups of cream for the potatoes I used only 1 cup of cream and 1 cup of my chicken broth.
    Other than that I mostly followed the recipe. After the leeks and onions are tender I added a TBS of flour to the vegetables and then some of the now cold chicken broth. Then I added the potatoes and the cubed chicken legs and enough broth to give the dish the right consistency.
    The recipe tasted awesome. My husband asks me to make another batch all the time and even my co-workers love the dish.
    One more remark: The first time I made this dish I added 1/4 lbs of bacon. but I noticed that the bacon was overpowered by the chicken flavor, so I no longer add bacon to this dish.

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  • on March 30, 2009

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    This was the best clam chowder I have ever made, not difficult but time consuming. To scale down I used fat free 1/2 and 1/2 and it was still great, maybe not quite as creamy but we loved it. Well worth the time involved!!!

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  • on November 08, 2008

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    I can't get fresh clams easily where I live so I used canned and it still turned out fantastic! This weekend I'm making it for company and will make the toast this time. Looking forward to another great chowder!

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  • on October 26, 2008

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    Felt disappointed with this one. Lots of pots, lots of work for just ok results. Guess I expected more. I would definitely leave out the alcohol next time because the flavor was too overwhelming. Didn't make the bread.

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  • on October 24, 2008

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    Truly an incredible recipe!! The satisfying results are definitely worth the extra time, effort, and money (in buying the fresh clams and you will not be disappointed! The only thing I did different was cook a full pound of bacon, and throw half of it into the chowder while it simmered, and reserved the rest for garnish, and instead of 3 cups of water to start, I began with 4 cups. This recipe is perfect for guests! And the toast is equally as marvelous! Thank you, Alex, for yet another reminder of why cooking is my passion!

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  • on October 21, 2008

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    I made this chowder tonight and my family loved it.
    It wasn't thick and gummy like some chowders, just enough cream.
    I actually made a little roux with butter, flour and some of the soup, added it back into the soup to give it a little more body.
    I am going to freeze a portion to see how it holds up.
    Will be adding this to our regulars.
    Thanks!

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