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Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers Recipe

Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (180)

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Average Rating:

Total Reviews: 180

Showing 61-70 of 180

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  • on October 20, 2006

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    I only made the chowda. This has been delegated to my very esteemed list of "Top 5 favorite recipes"!

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  • on October 06, 2006

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    Made it today (just the chowda & loved it! Just will probably add a little more flour next time for thickness & maybe a little more hot sauce for kick! Thank you for such great, easy & quick recipes!

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  • on October 04, 2006

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    What a wonderful recipe. Easy, Fast, and great taste. I love clam chowder, but cannot always get the clams. This is a good fix. Thanks

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  • on October 03, 2006

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    The chowder was outstanding!!
    The mug toppers were so-so, at best. I don't think I'll be making them again. The chowder, however, yes!

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  • on October 02, 2006

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    If you don't like clam chowda because it tastes fishy, well your'er in for a surprise. This chowda is rich and creamy and full of flavor with hints of clam throughout.

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  • on October 01, 2006

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    This is by far one of the easiest recipes I've ever done. And the clam chowder was wonderful! I had guests and EVERYONE loved it. This is going to be one of my new favorites!

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  • on September 30, 2006

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    This is the best clam chowda we ever had! I used fat free half & half, 99.9% fat free chicken broth and shredded fresh potatoes (everything else I left the same. If you've never made chowda before try this one!!

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  • on September 29, 2006

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    This soup was really good & my husband liked it a lot. Blows away any canned versions. The bacon gave it a nice subtle underlying flavor. Very easy to make. The only thing I would have done different was cook the bacon, onion, & celery for a little longer than 5 minutes. The bacon ended up very undercooked. I had to cook some more bacon in a separate pan & replace the undercooked bacon.

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  • on September 25, 2006

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    It's more like a chicken soup that happens to have clams in it. I made the deviled ham and cheese melt for a different meal and that was fine. I just can't see the two together. Sorry, Rachael, but I'll stick to my traditional clam chowder recipe.

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  • on April 19, 2006

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    The chowder is good on it's own - and probably better with a nice, fresh loaf of crusty french bread. Bacon adds a smokey, salty flavor that compliments the clams well. For a lighter - and just as tastey - version, use 2% or 1% and thicken with more flour or those store-bought shakable thickeners. Yum-o.

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