New England Clam Chowder

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Started to make it....realized I should have read some of the reviews. Nothing to make if thick ....had to use flour after the fact to thicken. Will never use a Lagasse recipe again if
this is any indication.

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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?