Simple Clam Chowder

  • WhitneyWill Posted: 02/20/09
    Worthy of a Special Occasion

    This soup is very tasty! I didn't think my two young boys would eat it because of the clams, but they cleaned out their bowls. And my husband, who is not a huge fan of soup, asked me to make this again. Great with corn muffins and salad.

  • EllenDeller Posted: 03/13/10
    Worthy of a Special Occasion

    I cut this to 1/3 the original recipe and substituted half as much cornstarch for the flour (smoother, no flour taste), prosciutto for bacon (had a slice in the freezer that needed using), and added about 1/4 t strong smoked paprika to buck up the smoky taste. I also added some frozen green peas at the end simply because my mother always did! Made an excellent dinner-quality chowder for two (husband ate two bowls) which we enjoyed with baguette slices and green salad.

  • Ltoeat Posted: 01/07/11
    Worthy of a Special Occasion

    Made this for X-mass dinner and everyone loved it. It was not the richest, thickest soup like the ones you get at restaurants, but much healthier. I added one 15oz crab meat for more seafood flavor. I also used whole wheat pastry flour and hemp milk (lactose free) and it came out fine. Will keep this recipe because it serves a large crowd.

  • ChrisVaughn Posted: 10/03/10
    Worthy of a Special Occasion

    Excellent recipe. Great taste without all the guilt.

  • CAgirlinIA Posted: 12/15/10
    Worthy of a Special Occasion

    This is PERFECT clam chowder! My only regret is that I made half a batch instead of the full recipe :(

  • MelissaFinkel Posted: 01/16/11
    Worthy of a Special Occasion

    Low cal, super easy, tastes like the full fat thing!!!

  • ACarpenter Posted: 03/03/10
    Worthy of a Special Occasion

    Great recipe! I quartered the recipe since it's just my hubby and I, and it still came out as an excellent clam chowder. I omitted the bacon (saves some more calories and fat), but that was my only "change" to the recipe. Next time I make this, I will cut the potatoes into bigger cubes because some of the pieces dissolved after being cooked for the time the soup needed to thicken. I will DEFINITELY make this soup again - I love how it had the thickness of a real chowder without the usual heavy cream!

  • meganhalv Posted: 11/21/10
    Worthy of a Special Occasion

    This chowder was fantastic! I made half of the original recipe and loved it!

  • jlyn1030 Posted: 09/04/10
    Worthy of a Special Occasion

    Really, really tasty. I'm from Maine, so clam chowder is generally a staple in our home and this recipe has become our go-to (I prefer it to the regular butter and cream laden versions). Great flavor, no one ever believes it's low fat! Try it, you'll love it.

  • jckstat Posted: 03/29/11
    Worthy of a Special Occasion

    Wonderful chowder. Even served it to guests from massachusetts and they thought it was one of the best chowders they ever had.

  • Bellamira Posted: 08/25/11
    Worthy of a Special Occasion

    Absolutely delicious and amazing that it's so low in fat. I did add 1c heavy cream and 1 Tbsp. butter for a bit more of the sweet-rich mouthfeel, but spread over the entire batch, it doesn't add that much more fat. So wonderful.

  • angelkirby2004 Posted: 12/23/11
    Worthy of a Special Occasion

    I just made the clam chowder and it was the biggest hit!!! thanks for the recipe it was the greatest!!

  • LuciShip Posted: 12/23/12
    Worthy of a Special Occasion

    This was simple to make, I am a novice at cooking and looking for fairly easy recipes. This was easy to make and got a rating of 8 out of 10 from the hubby, he thought it should be thicker. Will make this again!

  • SandyCooks Posted: 10/14/12
    Worthy of a Special Occasion

    Quick, easy, and tasty. The only change I made was to make a roux with butter to avoid lumps...and I do love the flavor a bit of butter adds to creamy soups.

  • LoriInNC Posted: 01/06/13
    Worthy of a Special Occasion

    We've made this several times, and it's always a hit. No changes needed - it's great as is.

  • ThomasMcGuigan Posted: 09/01/14
    Worthy of a Special Occasion

    We liked it but I took the recommendation of other reviewers and used cornstarch instead of flour. I also added some peas, corn and baby lima beans. I definitely think the additions made the difference between a 3 star and a 4 star recipe. Not a 5 though. But a 4 is still pretty darned good and I'd definately make again.

  • CounterChef Posted: 10/31/13
    Worthy of a Special Occasion

    We've made a visual summary for this recipe with pictures of each ingredient. Check it out: http://counterchef.com/recipes/author/ellieGGGGG/title/simple-clam-chowder/

  • mrs6812 Posted: 11/11/13
    Worthy of a Special Occasion

    Based on the recipe "as-is" I give this 3 stars, mainly because it's a great base but really lacking in spices. First, I added 1/2 of the flour and very glad that I did. I didn't want a really thick chowder, and cutting this in half made it creamy but not like glue. I also used fresh thyme (1 sprig = 1/2 t dried). Second, when I finished there was very little spic,. it just tasted bland! I added sea salt, freshly grated black pepper, crushed red pepper and then about 2T of fresh parsley and another sprig of the thyme. After adding the spices, I'd give this 4 stars. Next time, I will try corn starch instead of flour, as another reviewer did. I think it would take away the flour taste while giving it the creaminess. Hopefully that will bring it to 5 stars for me.

advertisement

More From Cooking Light