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Monday, October 25, 2010

Made me hungry just to read it . . .

From a fellow alum of dear old Benson High School in Omaha. He now lives in New England:

Let's see if I can do this in my best New England accent.
Did you say you like Clam Chowdah? Did you say you like Mac & Cheese?
Well you ain't nevah had eithah like this befoeah.

Had this for dinnah Saturday night.
Clam Chowder Casserole
serves 4

1 (8-ounce) package of elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 (10-3/4 oz) cans condensed New England Clam Chowder
2 (6-1/2 oz) cans minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter

1. Preheat the oven to 375 degrees F. Coat an 8 inch square baking dish with
nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain then return
to cooking pot.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the
macaroni; mix well. Pour into baking dish, sprinkle evenly with crackers,
and drizzle with melted butter.
4. Bake 25 to 30 minutes, or until bubbly, and the topping is golden.

For added color and flavor, mix in half of a sliced red bell pepper along with the chowder and other ingredients.

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