New England Clam Chowder

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Mediocre. I followed the recipe to the tee. It tasted like a fair potato soup with just the barest whisper of clams. At the table we added more S&P and hot sauce. Didn't help much. Look for another one if this is what you really want to make.

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This was easy to make and pretty tasty. It's interesting to read some of the comments on regional authenticity -- gives me some ideas for the next time I make it.

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My husband is a clam chowder connoisseur and always orders it when we go out. He LOVED this recipe. I made it with skim milk because that's all we had in the house, but it still thickened up nicely. I just mixed a bit of flour and water in the cup until it was a little thinner than a paste and stirred it in toward the end to thicken it up just a bit more.

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The simplicity of this recipe along with the simple to find ingredients and cost effectiveness really appealed to me. I'm not a chowder expert but my more educated friend's assessment was that it's a lot like 'the best potato soup he's ever had with clams in it'. I substituted frozen corn for fresh because corn is in season where I live right now and I substituted fresh thyme for dried thyme. I also put a sprinkle of white pepper. Overall, this was delicious, even with the whole milk and butter the calories are reasonable, it was super easy and cheap to make, my family and friends loved it and I will make this again.

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This was a pretty tasty recipe. I ended up putting in some hot sauce just to give it a little more flavor, it's pretty bland before the salt and pepper. Easy to make.

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New England Clam chowder has been my favorite since my first bowl in Boston many many years ago. I always make it a point to have it every time I visit the New England area. I have always wanted to try making it. Today is a perfect time with the nth snowstorm hitting in our area. This recipe is simple enough, so I tried it. Even if I didn't have thyme handy (I put a little bit of dried basil instead. I also used 2 cups of heavy cream and 2 cups low fat milk. I was pleasantly surprised how good it turned out to be. Perfect for the cold weather! Thanks, Sandra.

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I had some cans of clams and some potaotes and a lot of snow and cold weather. So I looked for a way to make it all better. This recipe was super easy and good for the basics of making a roux to thicken up the soup. I wanted to make it as low cal as possible. I used super skim milk instead of cream. I didn't miss it. It was great as a left over, as I had it for lunch today. I gave it 4 stars because it really needed a lot of seasoning. I added a bunch of salt and pepper at the end because it was so bland. I will make it again. Hubby loved it.

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Clam chowder is a family favorite, but we can't always drive to the coast to get it. This was super easy to make and tastes delicious. Next time I will serve it with a bread bowl. Just like at my favorite restaurant! Thanks Sandy!

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Great receipe...I modified it some by doing 2 cups of skim milk and 2 cups of half & half. Also, I added some of my "trinity"...sauted carrots, celery and onions. Lastly, like others said my potatoes didn't cook in 10 minutes on a simmer so I raised it to medium high (it did start to boil but I kept stirring it. Turned out nicely! My husband couldn't believe it was home made (not using a starter mix.

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My husband has to limit his saturated fat intake causing me to modify most everything I cook. Ordinarily, cream and high fat dairy products are a no-no. This recipe was so easy to modify substituting low fat milk and blending the chowder made it so we could both enjoy. Thanks Sandra!