A delicious and hearty soup that is guaranteed to warm you up during the cold winter months. Bacon is simmered with potatoes, cream and baby clams. Serve with fresh crusty bread.
My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, I made the following modifications to the recipe: 1) Rather than cooking the potatoes uncovered, I covered them. Even doing so required a full 20 minutes to soften the potatoes, and 2) Rather than throw out half of the clam juice, I added it all. But not before I put 2 tablespoons of flour in it for thickening. After adding, I brought it back to a boil and stirred until "the desired thickness was acheived" My wife, a New England clam chowder aficionado (I prefer Manhattan-style) proclaimed it to be the best she's ever had. SCORE!! - 28 Nov 2007 (Review from Allrecipes US | Canada)
Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 cups half-and-half, and 3 - 10oz. cans of clams. The other adjustment I made was to use 1-cup ham instead of bacon as I find that bacon gets to soggy in soups, the ham is a perfect substitute and give the soup a bit more bite. - 11 Oct 2002 (Review from Allrecipes US | Canada)
I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also think it was just a tad bit too chunky for my tastes (cook the potatoes longer?). I plan on looking for additional clam chowder recipes to try and leave this one alone. - 20 Feb 2006 (Review from Allrecipes US | Canada)