Clam Chowder

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I've been making this recipe for about three years, and I make it every Christmas. Everyone loves it for it's unique flavors and they go back for seconds - I always wish I had made more of it! This is not a "beginners" recipe, but it's worth the time and effort. If fresh clams are not available, I use canned, and if you have to use canned, go with chopped, not minced. I do modify the recipe slightly; I use 2 potatoes rather than just 1, and I add a little flour to thicken it slightly, which gives it a more traditional texture. But the wine, herbs, and lemon juice really make this chowder special. And those sourdough croutons with the hot oil are fabulous!

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This was a lot of work, but it came out pretty good. The only thing I really didn't like was it was too lemony, so I would recommend using half a lemon instead. It definitely had a good flavor otherwise though, and I will try it again!

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Complete lemon & wine disaster. I couldn't taste anything but the lemon & wine - it was horrible! After an hour and a half we ended up dumping this soup down the drain, I didn't even want to give it to my dog . . . YEAH, IT WAS THAT BAD!!!!!

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Things you should know before starting this recipe:
1 prepare for a lot of prep work
2 feel free to rent and watch a movie for the cook time. haha.

Ratings:
Taste: 5/5
Texture: 5/5
Presentation: 5/5

Comments:
The major highlight of my family's enjoyment has to come from the croutons. They add a new dimension to an already complex dish. If you're looking for NE Clam Chowder, this isn't it, this is in a whole new category. Very rich and hearty and with a consistancy not often found in soups, this Clam Chowder really sets a new standard for a winter meal.

Issues:
The recipe is perfect on it's own, but it may need minor tweaking based on you or your family's tastes. I actually increased the amount of cream and wine used in the meal, minutely, but only to add more richness in volume because I'm often doubling the recipe (big family. Oh, and I tone down some of the crushed red pepper, though it's mainly because I personally tend to over spice. :

Final word:
If I could pick one item for my final meal, this would be it.

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I don't know if the chef actually tested this recipe, but I can't believe that is the case. This chowder was overpowered by lemon juice - "juice of one lemon" is WAY too much. There was virtually no clam flavor. The measurements in general in this recipe were dismally inexact - measured by stalks, cloves, small/large, rather than by cups/tblspoons. If you have never made clam chowder before (this was my first time, this is not a safe one to try out - you can end up with a nearly inedible product at the end of 2 hrs of work.

My advice - Don't add the lemon juice, or just add a fraction to taste. Also, potatoes should be added sooner to ensure that they are cooked within a reasonable time frame.

NOT GOOD RECIPE AS WRITTEN - BEWARE!!

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Absolutely delicious! It didnt taste like a typical creamy clam chowder, it was better! The broth was addicting and full of well infused flavors. I have been asked to make this for numerous future occasions.

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Really good! Easy and delicious.

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Being from the Pacific Northwest, my wife loves good clam chowder. She has never liked any chowder I made before this one. Let's put it this way...In our home this recipe doesn't feed 6, it feeds two, happily.