Plum Island Sound Clam Chowder

  • Noelle Posted: 12/27/09
    Worthy of a Special Occasion

    I made this for friends and was worried because it was the 1st time but it came out well. Very good actually. I tried using half and half but it did not get thick. It took lots of cornstarch to fix that problem. Since it was my fault I still gave it 5 stars. Will def make again. I also used a costco 53oz size can so I also added extra potatoes, onions and celery. I served in bread bowls and will make again.

  • tfoodie Posted: 01/06/10
    Worthy of a Special Occasion

    I made this with fresh clams. It was good but it wasn't fantastic. I do like a thicker chowder, but for the calorie count you can't beat this recipe. My husband was dubious since I made the mistake of telling him it was lowfat, but he and the rest of the family seemed to like it well enough. I would make it again but might try to thicken it a bit next time.

  • RBN1122 Posted: 06/29/10
    Worthy of a Special Occasion

    I thought this was good. I like alittle more substance to my chowder so next time I will add alot more veggies. The picture for this meal makes it look like there is alot of chunks in the soup and mine didnt come out that way.

  • DeliaC Posted: 10/08/10
    Worthy of a Special Occasion

    Holy cats, this was good. I very rarely give a recipe 5 stars, but this is one of the best CL recipes I have made. However I should be honest in saying I doctored it up a bit. I added a couple more strips of bacon, sauteed the thyme with the veggies, subbed out 1/2 cup white wine for 1/2 cup of clam juice, and served it in a bread bowl. Definitely a keeper.

  • Onecentinvegas Posted: 07/28/10
    Worthy of a Special Occasion

    As clam chowders go, this one is all that! I've made this several times, after trying different recipes, but so far, this one is the best I've tried. It is easy and fairly quick. It does come out thin, but I add a little cornstarch to some evaporated milk toward the end to thicken it before serving. My husband LOVES it!

  • CookeRoo3 Posted: 03/19/11
    Worthy of a Special Occasion

    I registered just so I could review this recipe. This isn't chowder. I'm from New England and I need a little more body in my chowder. Not stand-your-spoon-in thick, but a little thicker than this, please! The flavors were nice but I just need some more substance....not milk soup! Went down the drain as no one in my family liked it all.

  • SingingGourmand Posted: 01/02/12
    Worthy of a Special Occasion

    My husband humored me as I made this -- he was sure it wasn't going to turn out. Boy, was he glad he was wrong! It was amazing. My favorite Boston restaurant makes their chowder just this consistency, but I'm sure adding a little roux would satisfy anyone who wants it thicker. The only change I made was to use a mix of purple and white fingerling potatoes, which made for a pretty appearance.

  • YankeeBelle1863 Posted: 05/25/12
    Worthy of a Special Occasion

    I made this and as the daughter of a Bay Stater, I was looking for a thicker chowder which to me IS chowder. This was way too thin and more like soup. Next time I'll make a rue first. Otherwise the flavor was terrific! It just needed to be thicker.

  • JFoster13 Posted: 03/22/13
    Worthy of a Special Occasion

    Really, really good--I made the roux and added bouillon to it (beef-flavored) since I didn't want to use bacon. (no meat with feet for me) I followed the recipe to the letter the rest of the way. I thought it was great, and since I wanted it a little thicker, I followed the directions and made the roux first. To the people above who gave few stars and complained about the thinness, I learned in FIFTH grade how to effectively follow directions. It says in the first paragraph if you want it thick, start with a roux!! It only takes five minutes. Jeez. In all, a GREAT alternative to cream-based "chow-dah". Only thing I'd add is some oyster crackers sprinkled on top!!


More From Cooking Light