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About the Author: Tasty


  1. Carrots and onions nope, a little celery would be O.K.. I'm wouldn't use chicken stock either. Chowder is supposed to be thick and creamy. Not runny like a soup which the stock would do. You can see that at the end product.

  2. I made this, but didn't listen when people said don't change anything. I added corn and while it didn't ruin it (I'm definitely saving it to make again) it wasn't quite clam chowder anymore. The corn took over.

    If you wanna try what I did I added the juice from 1 can of whole kernel corn along with the other liquids, then added the corn at the end with the clams. No oyster crackers because I don't like them, but I had cheddar on hand and toped it with that instead. No regrets about that part.

  3. how many liters or ml is cup, please? and there's no clam cans in my country, so I'll take more stock, so I need to know the volume of the juice also. thank you.

  4. Thanks for the video! Been looking for something like this for so long, other videos are too much talking, mucking around, yari yari yara, just gimme the bloody recipe and cook the thing! ๐Ÿ™ˆ๐Ÿ™ˆ But this one is straight forward, no mincing around, no trying to be funny. Appreciate it. I will try this recipe some day this week. ๐Ÿค™

  5. So, I'm from germany and want to make a authentic NE Clam Chowder. The things I noticed about this recipe people criticized were; Remove carrots, needs to be thicker, more clam meat. Now I'd like to ask you guys if there's more to it (to make it as authentic as possible)?

  6. Prepare yourself
    Itโ€™s a cold autumn evening and your having some delicious New England clam chowder, you get up and decide to make more. You finish making your extra soup and store it for tomarrow, and BAM Gordon Ramsay busts in and says your clam chowder is so raw, itโ€™s still singing; Bob bob bob, bob bobby clam.

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