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Clam Chowder

Clam Chowder recipe
photo by:kraft
I used clam juice instead of water the second time. It is great either way.
posted by
dodyurbanski
on 1/11/2012
time
prep:
15 min
total:
45 min
servings
total:
5 servings, 1 cup each
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posted:
10/16/2007
It was pretty easy to make and didn't require alot of ingredients, that's a plus. I thought a bit of pepper added to it did great things for the taste, it was pretty bland before that. I used a red onion for a bit of color, but it blended in due to the creaminess.
posted:
7/8/2007
It doesn't seem like this would be very appetizing until you've finished it completely, but it's very tasty. I put some extra salt in mine, but everyone else liked theirs exactly the way it came out.
posted:
5/23/2007
Instead of clams I used leftover grilled steak. I was so mad because the one bowl of soup that was leftover that was mine, my hubby took for lunch the next day! I was so looking forward to having my soup for lunch but hubby enjoyed it instead :( I will try this recipe with clams.
posted:
5/13/2007
I made this for a church community luncheon, and it was given high praise. It was fairly quick and easy to convert to two gallons, and there was a quart left over at the end of two hours. I will probably use this again for future luncheons. This was something not often seen at these kind of lunches, so it was great to see people smile and ask for seconds!
posted:
4/17/2007
Quick. and full of flavor. I also use chicken broth instead of water. adds just a little more flavor. Very good.
posted:
4/3/2007
Love it, Love it! Except that I use half and half instead of milk, chicken broth instead of water, and I don't put in bacon. I use smoked salmon to get the smokey taste. Sometimes I just turn it into a seafood cowder and add some small cocktail shirmp with the clams. I also season it with a pinch of oregano, basil, and parsely at the end. One of my best dishes. My hubby loves it!
posted:
3/16/2007
Quick, easy and very tasty.
posted:
1/30/2007
I have made this clam chowder many times. Instead of water used chicken broth and instead of regular milk I used half and half. I served it with sour dough bread and everyone loved it.
posted:
1/22/2007
This is a good recipe but needed to be tweeked. In order to thicken I added a roue. Also I added a bay leaf after adding the liquid which is the way my grandmother always made it. Also added a tablespoon of butter. It really tasted like the kind I was brought up on in New England. If you decide to add the bay leaf, (it does make the difference) make sure you take it out before serving.
posted:
1/3/2007
It was good, just missed that extra somthing to make it wonderful. We added a dash of salt and peper which helped some. I do plan on making it again sometime.
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