This is a truly hearty clam and potato soup. Clams are simmered with potatoes, celery, onion and evaporated milk. Serve with fresh crusty bread. Perfect for the winter months.
I made this exactly as the recipie called for and it was - just OK - it seemed to lack any convincing flavor of anything in particular - there was no evidence of clams unless you happened to get one in your spoon - my overall impression was - too bland - so, toward the end of the 20 minute simmer I added a bay leaf and, a dash of celery salt, and a dash of basil - that helped some - if I make it again, I think I'll start with something like bacon drippings instead of plain butter - 01 Feb 2002 (Review from Allrecipes US | Canada)
I am always trying out different clam chowder recipes. Although none are as good as my mothers! This one is a keeper. I have served it now a few times and always get raves. I do add just a hint of sherry occasionally and always top the bowl of with a small pat of butter and a sprinkle of paprika. - 26 May 2002 (Review from Allrecipes US | Canada)
Excellent recipe. The only thing I do differently is to cook a few strips of diced bacon along with the onion and celery and reduce the butter slightly to compensate for the added fat.. I have used regular milk or half and half cream instead of evaporated milk also. - 02 Jul 2005 (Review from Allrecipes US | Canada)