Clam Chowder / Stew

From: abcrab

On May 4, 2009

From: trick

On Apr 20, 2009

I found this chowder to be somewhat bland. My company agreed and suggested that I add a tiny pinch of thyme and that definitely enhanced the flavor. I purchased two cans of baby clams, chopped clams and used half-and-half. This was okay but I think I might use it as a base and search for other recipes to incorporate into this one.

From: Moeman

On Mar 22, 2005

What a fantastic Clam Chowder recipe. I brought it to an "East Coast" dinner party after suggesting I would make a clam chowder to start with. I read at least 15 recipes from everywhere and went with this one. Well, was everybody surprised at the party after tasting this. It was the highlite of the party and our friends are still talking about this clam chowder. I used about 1-1/2 cups of chicken broth and you could not tell. Did the rest of the recipe as told. Thank you so much, this will be made a lot more for this house and other parties.

From: Parrot Head Mama

On Oct 12, 2006

EXCELLENT! The only alterations I made to the "ingredients" part of the recipe was to add more potatoes (I had probably 4-5 medium sized potatoes), add about 2/3 c. of chopped celery and increased the roux/liquid by about two times. The other thing I did differently was make it in the crockpot. I cooked the bacon to crisp, removed it, then sauteed the onion and celery. Then I made the roux and thickened the milk & cream on the stovetop. Tossed it in the crock with the diced potatoes and onion/clery mixture, crumbled the bacon, threw everything else in (I didn't end up using the remaining reserved clam broth). DEEEEEEELISH! Served it with homemade dinner rolls...perfect for the first REALLY chilly night here in the midwest! Only one serving left and I'm SOOOO looking forward to digging into it for lunch. Thanks for sharing, I'll be making this again!