New England Clam Chowder

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

THE ONLY THING I CHANGED WAS TO REPLACE ONE CUP OF MILK WITH A CUP OF HEAVY CREAM. I PLAN TO DOUBLE THE RECIPE AND MAKE IT FOR CHRISTMAS DINNER. THANKS SANDRA.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a new staple in our house - with these adjustments:

I didn't think the potatoes would get done in 10 minutes on only a simmer without bringing to a boil first, so I boiled first - BIG mistake - it burned on the bottom and I didn't know it until I tasted it - won't do that again! That was my bad.

I did not add the corn - don't like corn in anything - just roasted on the cob for me. Added thyme but didn't care for it in this - will skip next time. I add garlic to tons of stuff because I grow it so I didn't mind it in here at all. Would not have liked celery in it though.

I'm sure I've had it made with cream but I can't afford the calories so I used skim milk (that's what we had, the flour and the blended portion and I thought the texture was just right! Cream would make it richer but that requires special trips to the store at just the right time and an added expense whereas we always have the rest of the ingredients and canned clams are cheap and store for a period of time. May try the canned milk for the same reason (evaporated I'm assuming and to prevent the scalding.

It may not be a true native recipe but it works great as a money saving, family friendly meal in our house!! Had it with cheesy garlic biscuits - no leftovers - everyone scarfed it up - that's new for my family!! THANKS!!! Made my day!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not from New England but I understand what Sandra Lee is tring to do in showing us how to cook things at a lower cost. I think it is up to us to adjust the recipe. I can use the easiness of this recipe and build it up to my families taste. Thank you for the idea I never would have made this at home because I thought it would have been to involved.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok I have not tried this receipe yet but plan on it. But I just want to compliment Sandra on a job well done her receipeis are just amazinf an me an my husband of a complete fan. Yes I do understand you can not please every one but my family is always happy when I try something from one of her shows. Keep up the great work an the new 10.00 show is off the top. Thanks Sandra from Missouri.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sandra, you hit the spot with this one! My 8 year old son, who is the pickest eater, requested a second serving! WOW! I honestly did not expect it to be as good as it was, because it was so EASY!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh so easy to make, and wonderful money saving ideas as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is super easy and super good : The potatoes took a little bit longer to cook for me but it was definitely worth the wait. Thanks Sandra!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While I haven't made this recipe after seeing it today on TV I felt that I had to comment. As a native New Englander, I can honestly say that this recipe is not a traditional New England clam chowder, if anything it is a hybrid of corn and clam chowder.

I've eaten a lot of clam chowder over the years and I've never seen corn in it before, or garlic for that matter. The only other vegetable besides potatoes and onions that is sometimes found in clam chowders is celery. I know that the idea of the recipes on this show are all about saving money but clam chowder or rather the best clam chowder, is always made with cream, and contrary to popular belief a traditional clam chowder is thin, not thick. A lot of restaurants in New England make the thick variety simply because it is what the tourists like, it's good don't get me wrong, but it is not traditional. Also the use of oil in sauteing the onions is strange, usually either butter or the drippings from salt pork are used. As for the clams, nothing beats clams from the fish market. Canned clams just don't taste the same.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You really need to reconsider Sandra's recipes, Food Network.
I am sure her blonde and low cut neckline looks appeal to you and others,but her dishes are just not that good. She takes the Food Network down a notch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I live in Maine and make chowder all the time. First, don't call it New England Clam Chowder if it has corn in it! It then becomes Clam and Corn Chowder (we DO differentiate!. Secondly, a good chowder shouldn't have flour in it to thicken. If you use enough potatoes, you won't need it. Third, I suggest using canned milk instead of regular. That way it won't curdle.