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Chula Vista, California

Member since Sep 2008

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Reviewed New England Clam Chowder

Nov 16, 2012 in Food Network Community Toolbox on

So delicious. I had frozen clams, so I substituted seafood stock for homemade clam stock. I thickened it at the end with a butter flour mixture. I also put in some creole seasoning and crab boil because I put it in everything....It was so comforting on this icy cold day. I will make this again hopefully with fresh clams. I also used half and half "

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