Ropewalk New England Clam Chowder

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Extremely easy and very good!! I did use bacon instead of pork and a combination of 1 cup heavy cream, 1/2cup half and half and 1/2 cup whole milk to total 2 cups. I like it a bit thicker so didn't use 3 cups. (Also wanted to use up my heavy cream and whole milk. I think I will stick with this combination in the future. Thanks for great recipe!!

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OH MY!!! This is the best chowder I have ever made. I did delete and add a few ingredients but the basic recipe is insane. I left out the pork because i dont like that flavor in my chowder. I added some fresh parsley, a few pinches of fresh thyme, a few dashes of worcestershire sauce and some clam base and boy was it great. But thats what cooking is all about....You take a great recipe, make a few changes and make it your own!!

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Best chowder I've ever eaten and easy to follow recipe. I also used bacon instead of the salt pork & then sprinkled on top of the chowder for garnish. Thinking of serving in sourdough bowls next time. Thanks so much for sharing a great recipe.

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This is absolutely the best I've ever had at home or dining out. My family and friends rave about this chowder. The only changes were I used more clam juice and added the cooked salt pork at the end just before serving.

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On Cape Cod this week and as a regular summer visitor, I wanted to make chowder from scratch. I took this recipe one step further and actually got about 50 littlenecks at the fish market, soaked them in salt water & corn meal baths, steamed them in about 2 cups of water and got my own clam juice and about 2 cups of chopped clams. Next time, I'll bump it up to 75 littlenecks, should get closer to 3 cups. I used the bacon grease option & only needed 3 large potatoes - also opted to add about 6 sprigs of thyme and 2 bay leaves to the vegetables. I used the half-and-half and it made a very thick chowder as already noted, that does have to be constantly stirred constantly while heating and cooking the potatoes. My preference was to add about another cup of clam juice to thin it out some...still quite a thick satisfying New England Chowder that we thought was delicious. This will be my goto recipe.

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I made this chowder today I used the bacon rather than salt pork, green onion rather than 1 large one and 8 small red potatoes. I used 1/2 and 1/2 too. It was perfect. Its thick but not too think. I did use 2 8oz bottles of clam jiuce made in Maine. The clams were fresh from Fla. I steamed them in white wine, garlic butter and olive oil.

I definate keeper.

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I never made clam chowder, but I love to eat clam chowder. I use lactose free milk since my family has to, and the chowder is still excellent. This recipe is easy to follow, just takes time to prepare it.

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My dad had a stroke and is in a rehab hospital. He HATES the food. I asked him what he would like me to cook for him and he said Clam Chowder!! I made this chowder for him and he loved it!!! Very easy. I used bacon instead of salt pork and drained almost all the grease. I chopped the bacon up and added it when I added the potatoes. Cut the potatoes small and keep the chowder on low heat at all times. I omitted the hot sauce and celery salt. Wonderful.

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I have spent the last 25 years looking for a wonderful homemade New England Clam Chowder. I've tried so many recipes and they have all left me with the feeling of disappointment. This recipe is THE BEST. After all these years I no longer have to search for recipe for New England Clam Chowder that hits the taste buds with such pleasure. Thank You!!! :

Annette

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I just finished eating, and my whole family is looking forward to eating leftovers! It tastes great, was easy to make, and is well worth the time put into preparing. I made only minor changes to this recipe - I left out the hot sauce, added a bay leaf along with the milk, and I simmered it only 10 min instead of 15 - 20 because we like our potatoes a bit firmer. I may add a bit of thyme next time I make it, and garnish it with a bit of sharp cheddar cheese. This will feed 8 people easily, especially if you use large potatoes (I used 3 potatoes a bit too big for baking. Be careful when making this, it is so thick and chunky that it will burn if it isn't stirred almost constantly.