Making this for years. But I use a can of kidney beans w/the chowder!

this soup is amazing...I have made it numerous times and my husband, the critic of soups, LOVES it! It's so easy, too. I love that I can put it together at night and the next night Voila! it's soup!

Being originally from New Jersey, I never had New England Clam or Fish Chowder until I moved to Boston. Now in NoCal. I never, ever see Manhattan Clam Chowder ANYWHERE! We never had bacon as a base, either. I will make this w/ butter or a combo of olive oil/butter for sauteeing. The canned clams will go in at the last minute to avoid overcooking! Voila! There you have it!

This soup was amazing, I made it this past Sunday and my husband and I loved it. It'll make you never want to eat canned clam chowder again!!!

This is so good! This recipe was a very good guideline. I mostly followed it. I did add 1/2 teaspoon of red chili flakes, 1 T sugar, and a 15oz can of Cannellini beans. I omitted the parsley (didn't have any) and simmered it for an hour on the stove top, The clams were added during the last 30 minutes. I will definitely make it this way again.

Though lots of ingredients in this recipe, it only takes a short time to put it all together in the crockpot. The aroma is wonderful ! This becomes quite thick even without the flour butter and I usually serve it over rice. Hubby absolutely loved it and much to my surprise, my boys ask for this often and it's become one of their favorites! Terrific with a loaf of crusty bread on a cool Fall evening or a wintry Sunday afternoon. Give it a try -- you'll be happy that you did!