Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”
When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right! The Taste of Home Test Kitchen came up with this lighter version. —Christine Schenher, San Clemente, California
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe."
—Teresa Dastrup, Meridian, Idaho.
I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste.
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor. – Amanda Bowyer, Caldwell, Idaho