East Hampton Clam Chowder

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I had all the ingredients in the house except the clams and clam juice so I substituted boneless chicken cubed for clams and chicken broth for clam juice. I also added a half pint of heavy cream instead of milk. It was the best chicken chowder! My kids loved it!!!

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my whole family loves this chowder. I also add a can of corn it adds a nice sweet touch. with a crusty bread, a whole meal!!! yum, yum.....

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Easy to make. Delicious.

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WOW... IT LOOKED GREAT ,,, SMELLED GREAT BUT WAS SO BLAND. I HAD TO ADD A LOAD MORE SALT AND PEPPER AND HERB TO MAKE IT BETTER. AFTER I DID THAT IT WAS GOOD ,, I HAVE HAD BETTER, NICE TRY INA

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This is an amazing clam chowder recipe. Perfect as it is. The reviewer who said she couldn't taste anything . . .all I can say is maybe she forgot a key ingredient . . . clam juice . . . clams because this recipe is wonderful in taste. Made it for the first time for a New Years Eve dinner and got rave reviews!! You can make this as thin or as thick as you want by adding or decreasing the milk.

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I t was amazing. I did add an additional 4 cups of milk to thin it out. This will be my new clam chowder recipe.

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I was told at my son's annual clambake that I've outdone myself with the chowder once again. I followed Ina's recipe almost to the tee, but I sauteed up about a half pound of bacon to start and then added my veggees later. That was the only tweeking I did and the chowder was fabulous. I always add a lot of veggees and plenty of clams so that the chowder is nice and thick with just a bit of room for broth when thickened. For the people that said the chowder was tasteless and the one wanted to kick their dog....are you smokers? That will dull your tastebuds because this chowder is nothing to complain about!

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The only change I made was to brown bacon prior to starting the chowder. I added two tablespoons of the bacon grease to the butter before starting the onions. The taste, texture and thickness were all perfect.

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It took me longer than 30 minutes to prep,but when everything started coming together, the whole hose was in anticipation. I also doubled up on the clams, and the roux really thickened up the chowder, maybe too much for my batch, so monitor your thickness closely because you may not need it. Very delicious.

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First of all, this recipe makes a ton, so I halved it. I don't like clams, so I used mahi mahi. For liquid I used 2 jars clam juice and 2% percent milk to. I also fried up 3 strips bacon, and then cooked my onions in the bacon fat for more flavor. Break up bacon and sprinkle on top of chowder when serving.

This is an easy recipe (except for peeling and chopping! LOLand I had no problems with it. Perfect consistency. The spices seem a little off. I used the same amounts she used for half the recipe and I still needed to add a bit more salt and peper.