Clam Chowder

From: Caroline Cooks

On Feb 4, 2008

This is soooo quick and soooo delicious! The clams I bought were "minced", but still tasty. Love the addition of the thyme, Andi. Wonderful lunch on Feb. 4th-National Soup Day! Made for Holiday tag and for Nat'l Clam Chowder Day, too.

From: Chef Kate

On Jan 25, 2008

Delicious and warming! I used fresh thyme and chicken stock. I can't wait to try this really simple formula using fresh clams and the broth resulting from Bergy's Garlic Steamed Clams. Thanks, Andi!

From: Mmylou

On Jan 1, 2009

We really enjoyed this. Some changes I made were to puree half of the soup. It gave it a creamy base but you still had great chunks of potato. I also used skim or 1% milk. I garnished with the bacon (it stays crisp that way) and chopped green onions. My husband liked it so much and even said it didnt need the clams! Thanks!!

From: MsSally

On Mar 10, 2008

Oh my dear Andi, I just knew this would be a winner. This is the first time I've ever made homemade clam chowder, one of my favortites and this was super easy and tasted rich and wonderful even though it wasn't loaded with fat and calories. Okay my "changes" I used about 2t of olive oil instead of bacon drippings. Then added 1/4 c bacon bits to the potatoes and onions. I used 1 c. clam juice and 1 c water. and then I used 1 12 oz can fat-free evaporated milk instead of whole milk. Very good and warmed us up on a cold rainy afternoon.