New England Clam Chowder

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This was my first time making New Englan Clam Chowder and I have to say this recipe was AWESOME!!!!! I used 2 cans of clams instead of fresh.... I will definately will be making this again!!!!!

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This is excellent!! I made it for a pot luck at work and everyone enjoyed it. I didn't get to bring any leftovers home!!

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Wow, tasted great. Made a slight change when I couldn't get clams. Instead I used crab meat. Followed receipe & added crab in last 5 minutes.

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This is the best New England Clam Chowder recipe...and the only one I will use from now on!
During Lent, I omit the bacon and saute the onions in butter. I also add a pat of butter on the top. I'm not keen on black pepper so I leave that to the individual taste.

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Made this last night and it was pretty good. Used half 2% milk and half heavy cream and it was nice and thick and rich. Only complaint I got was it was a little too salty which must have come from the strained clam juice as I did not add additional salt. Maybe would use canned clam juice next time but overall I enjoyed it.

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This recipe is perfect! It's a traditional New England chowder. I think you could cut down on the bacon and drain some of the bacon grease before cooking the onions. I also lightened mine up by using 1 1/2 cups 2% milk 3/4c half and half and 3/4 c cream. Anne Burrell never fails. Great recipe!!

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Anne, is the best chef to follow as every recipe is quality in taste and success. She gave me the confidence to attempt clam chowder and it was a success. I am in my 60s and have been following all the italian cooks, however, she explains, makes you laugh and is detailed. Don't let her go she is great

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Anne and I differ a little on the herbs for this, but that varies restaurant to restaurant anyway. This is a great recipe. Okay.....one complaint. NE clam chowder screams for black pepper. For Zwena, you will never get the bacon flavor but try finishing each bowl with a pat of butter and a 1/2 tsp of cognac. You will get a rich back flavor that is different but good in its own right.

BIG TIP......when you make chowder with fresh clams, eat it all. The clams will turn to rubber in the leftovers. If you want to make it ahead of time, use good canned clams and finish with a few fresh clams per bowl. Steam until they are just done and drop them in the soup and serve immediately.

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SOOOOOOOO want to try this, but we don't eat PoRk! Anything else I can use that will go with clams, besides the bacon to give it that fatty flavor?

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This is how we make chowder and lobster rolls. Absolutely delicious, and worth every moment of effort.