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Wednesday, December 29, 2010

The Art of Making Clam Chowder . . .

From a fellow alum from 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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