really good recipe, not too numerous components and simple to comply with instructions. I did nonetheless make a number of changes do to my liking of clam chowders i’ve had in the past. i added a little carrot finely diced. Instead of one cup water i extra another bottle of clam juice considering that i was employing fresh clams there was no juice. I also minimize the bouillon down because i was employing the added juice. i also used heavy cream alternatively of half and half so i didn’t need the flour. Sprinkled black pepper on leading right after it was cooked..It was a hearty thick creamy soup and i will certainly make it once again. This is the 2nd time i have created it so i knew it required some tweaking. I also let me veggies and clams cook longer just before including the potatoes and broth. Served with oyster crackers,,It was so yummy!
It ought to be noted that the recipe says simmer covered for 15 to 20 minutes until finally potatoes are done. Nevertheless, in the video it displays that the dish is covered even though simmering for 15 to 20 minutes you may want to clarify that
Just finished creating this and it’s fantastic, not bland at all as earlier reviewers stated. I also utilized chicken “better than bouillon” as the author had mentioned as well as a shake of Worcestershire. This is a keeper!
Sorry but the Lady who mentioned it is not “New England” is definitely correct ! Half the elements in this recipe do NOT belong in a accurate N.E. clam chowder, Thyme ? Chicken broth ? garlic ? bacon ? Half
This recipe was my “baby “quite a handful of years ago. It was meant as a healthy chowder. We all evolve in our cooking and these days I use Chicken”Better than Bouillion” , umami, very good splash of fish sauce and Louisiana Hotsauce.Shelby stated the chowder was bland, I don’t get that, and I’m sorry ,But when you want far more “rich” use full excess fat half n half or whip cream add ,much more bacon,include butter! And to the lady who says its not “New England” , I always thought New England meant white chowder and Manhattan is red chowder. It may have originated on east coast but we west coasters do some fine chowder also! ! And thanks to those that liked the recipe from the start!-)
I made this Clam Chowder and I will make it once again, the chowder was just delicious.
Just made this. From the sample taste, it is fantastic! Wealthy and creamy. I employed one.5 cups of hefty cream and i/2 cup half and half. Subbed basil for the thyme. Delish!! Can not wait for dinner to have a whole serving!!
I followed the directions, no including or subtracting, and this is the most tasteless chowder I’ve had. Hunting by means of other recipes now to see what I can do to medical professional it up. Will give it 2 stars for creaminess, but so bland.
This is my family’s new favored Clam Chowder recipe! Totally delicious!! The only modify to the recipe I created is I employed hefty whipping cream ONLY since I misread the recipe. This recipe is definitely a keeper!! Thanks for sharing it.
I followed this recipe to the extent my elements would allow. I didn’t have half and half on hand, so I employed a cup of hefty whipping cream and about 3/four cup of milk, as not to make it as well thick. Nonetheless ended up with a really tasty, really creamy, hit the spot soup and will be producing it again! My only other tweaks had been a pinch a lot more garlic (because I Enjoy me some garlic!) and black pepper. It was so scrumptious!