Clam Chowder

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I love this recipe. Chowder that taste's different than any restaurant I have been too.

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I have made Tyler's Clam Chowder now for the last 3 Thanksgiving's. My family raved about how delicious it was so it has became a main stay on our Thanksgiving table. Thanks Tyler. Ginger Cannon

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Literally amazing. I am in Westerly, RI and we caught fresh clams to make this. Although it took a while to get the clams open it was well worth it. We did not use the pancetta being that I am a pescatarian but that did not ruin the flavor at all my family was amazed. THANK YOU!

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I checked what others said, and as I like my chowder very thick and rich, I added an extra Tbls. of flour, and reduced the amount of milk...also added an extra potato. This is the MOST delicious chowder I've EVER had, and I include restaurant, can or homemade recipe. I used softshell clams we caught just hours before here on the Oregon coast. The broth made with them was rich and full of flavor, and the resulting soup was so good! Thanks Tyler!

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This has WONDERFUL flavor...however it isn't really a nice, thick chowder like I wanted. I think next time I will use only 1 quart of broth to make my stock. By the time you add all the cream and milk it is quite liquid, even with the extra Yukons I added. But taste wise it is delicious including the crackers!

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i love this.tyler when i lived in italy for 2 years i ate this.great too.thanks so much for this recipe.wonderful too!!!!!!!!!!!shari c.

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Okay....I think the best clam chowder I ever had was at The Black Pearl in Newport, RI. However, this chowder brought that memory right back for me. I've never made clam chowder before and was really nervous about it with all of the fresh clams involved, etc...
It was sooo easy...and fast! I chopped up the celery, etc, while I soaked the clams so everything was ready to go at the same time. I used bacon because that's what I had on hand and didn't want the added expense of the pancetta. It was delicious! It was even good left-over and reheated 2 days later.

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Traditionally I have always had clam chowder with bacon, but the pancetta was a welcomed curve ball. This was a relatively easy chowder to make and the flavor was outstanding. I paired it with some sourdough bread rather than the oyster crackers. Cheers!

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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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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.