3 Reviews of Newest New England Ham & Clam Chowder for the Family

From: *Parsley*

On Jun 20, 2008

Nice and rich. The green pepper, and optional ham (which I used) add a whole new flavor than the usual kind I make. To cut a little fat, I used 1 cup whipping cream and the other cup fat free half and half. I doubled the chopped clams just because there can never be too many clams in my clam chowder! Thanx for sharing your recipe!

From: Auntie Mags

On May 4, 2007

Fantastic recipe! Used half and half milk and canned clams. Can't wait to try it with fresh quohogs now that I'm in Savannah. I did add a bit of garlic as that suits our family's tastes better. Thanks for posting~ we'll be making this again.

From: Mimi Hall

On Sep 28, 2008

I didn't make any changes to your recipe. For me it was just OK. I personally didn't care for the green pepper and ham. Here in New England we use fresh shucked clams from the shell which omits the need for the clam juice. I also use cream and condensed milk. Thanks for sharing your recipe.