New England Clam Chowder

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Very tasty, but it never got thick. I followed this recipe to a T, and when it was all said and done I had delicious clams and other ingredients covered in thick milk. As good as it tasted I couldn't help but be disappointed. I might as well have just gone to Legal Seafood or something.

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Thinking I had all the necessary ingredients for clam chowder, I searched for a recipe and found this. Knowing I'd have to adapt it, I made a chowder, using this as a guide. I used canned clams and had to supplement the clam juice with chicken broth---figured plain water would be bland. I also had to use margarine instead of butter and half and half instead of heavy cream. Other than that, I followed the recipe. I thought it was very good and would have been better if I would have followed it exactly. I think the bay leaf and thyme were key ingredients for the flavor--I didn't see those ingredients in any other receipe I consider. The garlic and celery weren't in every recipe that was highly rated. Emeril did a great job of combining delicious ingredients for this recipe. Very yummy---even with some significant adaptations!

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A make again! I am a mother of two young children and not only was it easy to make... it was delicious!

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I am just looking over the recipe. How does one take 3 cups of water, strain it twice, and end up with 8 cups of clam broth?

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A good, not great, New England Clam Chowder, and more of a clam soup than a clam chowder. The recipe lacks a thickening agent even when some of the potatoes are smashed against the side of the stock pot. Next time I'm going to follow the Fall River Clam Chowder with its 1/2 cup of flour to make a roux.

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Made the Clam Chowder this past weekend. Very easy to put together and was very tasty. I cut down on the amount of garlic and salt, still came out very tasty.

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Just had this chowder. Very, Very, tastey.

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I want to make this Chowder for a Pot Luck dinner. I have a siz quart slow cooker. The recipe reads that it makes four quarts with 10 lbs. of clams. With a six quart slow cooker would I have to buy 15 lbs. of clams? How does this compare to canned clams? Six , eight, or ten cans? Thank you.

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I would like to make this recipe very soon but, I dislike capers. Is there a substitute anyone can think of?

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Not to step on anyones toes....Having been born and raised on Nantucket Island and having learned how to make Quahog Chowder in my grandmother's kitchen ,I really must protest.....Chowder is the easiest thing in the world to make, it shouldn't be filled with extraneous stuff....made properly it contains, salt pork, quahogs, potatoes and onions, ....the trick to thickening it right is using an old fashio grinder, (I love my cuisinart but it just won't grind up the potatoes right, because the starch from the potatoes is the thickening agent in this chowder You cut the salt pork in to cubes, and render until it is crispy, and set it aside, grind equal amounts of Quahogs, Potatoes and Onions, Saute the ingredients in the pork fat until done...add the crispy pork cubes.....When you want to serve THEN you add the cream and salt and pepper.....I have met others challenges many times and believe me the simpliest is the best...try it