103 Reviews of Thick & Creamy New England Clam Chowder

From: sheryl w

On Feb 9, 2005

This is the best homemade chowder recipe! The whole family loved it. We are throwing away all of our other recipes. It was thick and turned out perfect with no adjustments to the recipe. I can hardly wait to make it again!

From: Goodieman

On Dec 26, 2007

Let me start by saying that this Clam Chowder was a hit for Christmas Eve dinner! It was my choice that I carry on the Family tradition of having Clam Chowder (and cheese bread) for Christmas Eve dinner this year. You see... the Matriarch of our family passed away this year at the age of 96 years old. She has prepared Clam Chowder every year at Christmas for a long,long time. So with the Holiday's fast approaching I set out to find the perfect recipe for chowder and found it with this one.It was very thick & creamy and unbelievably easy to prepare. It took all of one hour for me to put together. I did not veer from the recipe provided and used Yukon Gold potatoes instead of russets. Of three pots of soup there this one was devoured quite fast ! I only got one bowl out of it ! Guess that says it all ......Oh yeah.....I upped the amount to 10 servings and it filled up a healthy sized 8 quart pot. Thanks for helping keep our holiday tradition going Teen. The Gregory Family

From: TansGram

On Jan 5, 2007

I made this several times over the summer while we were staying at the beach. (Just now getting around to reviewing it....sorry!) This is so good! We really enjoyed it. The only thing I added was some fresh ground pepper and a little salt and I left out the dill (didn't have any). Very delicious chowder!

From: Pricilla

On Oct 13, 2007

This was Wonderful! Best recipe I have ever made for clam chowder (and mine has always been really good). I did tweak with extra chopped clams (2 cans), cayenne pepper and dried parsley. I'm sure it didn't even need any extras but was in a tweaking mood. Everyone said 10 stars at least.... This is my "new" recipe and it was so easy. I'm not kidding here, this is the best, even up against 5 star restaurants (well, maybe not, but definitely up there). Thank you so much teen!

From: Paprika114

On Oct 22, 2006

Nice and thick, yes, but the dill ruined it. Been to New England many times and never had dill in clam chowder. Was missing that "New England" flavor I'm searching for. Thanks for sharing this recipe but I guess I'm still searching...

From: Bonnie G #2

On Oct 21, 2007

Made this on a cool fall evening and served with Maple Cornbread, yummy. I made it exactly as directed and DH and I truly enjoyed it. Only thing I would try next time is to cut the bacon in half (personal preferance) as we felt it overpowered the clam taste a little and we like the clams. But will sure make it again. We did have quite a bit left over (only 2 of us) so froze the remainder in individual containers and when we took it out to reheat on the stove, no problem and very good, though not as good as creamy and thick as the first time. Thanks teen for a great recipe.

From: Chef #225780

On Dec 23, 2008

This was unbelievable. Nice and thick too! I didn't have cream of celery on hand, so I did use cream of mushroom which was really, really good. So good, I don't think I'll ever make it with cream of celery. Since the directions didn't mention whether or not to drain the bacon after it cooked, I just left the bacon grease in there and it was just perfect and not "greasy." I also added about half a cup of clam juice and an extra can of clams. Really excellent recipe. Thank you for sharing!

From: Chef #784161

On Mar 7, 2008

DELICIOUS. I have been planning to make this clam chowder for months now, and about two night ago I finally did. This clam chowder TASTES SO DELICIOUS. I added 4 cans of clams as opposed to the two cans because I love clams and I substituted the dillweed for Thyme. My husband loved it and I will definitely make this again. Thank you.

From: Michelle S.

On Dec 14, 2004

This is a fantastic chowder! Thick, creamy and flavorful! They only addition I did was a little salt and pepper and a handful of shredded carrot that I chopped finer for added color. I believe the flavor intensified the next day. The directions are clear and it goes together in a snap once the ingredients are prepared. I will make this time and time again.

From: Vinomama

On Feb 28, 2008

Wow! Tried this soup for dinner earlier this week. My husband challenged me to make a good clam chowder (he has made one from a roux). I made it as stated but used 3 cans of clams with the juice. I even got compliments on it today as I warmed it up for lunch! Thanks for sharing