This was delicious! I came across some fresh clam meat at our fish market, so I was inspiried. First, I sauteed the celery and onion in a little olive oil. I somehow forgot the carrots, woops. I (sadly)changed some of the ingredients as we are on a lower cholesterol diet: used 3T butter, 1/3 cup flour, and a strange combination of skim milk, fat free half and half, and regular half and half. It was very thick and creamy and I honestly wonder if I could make this soup in the future without the regular half and half and maintain the thickness and creaminess. My family loved it. In fact, we debated how to make it a "fish chowder" next time.

Reviewed On: Apr. 3, 2011

I've made this quiche multiple and each time it always gets rave reviews. I serve it with a simple side salad with a homemade citrus/olive oil vingerette. I have made the following alterations so it lends itself to my families taste and diet: I use fat free half and half, 4 eggs, 2oz grated swiss, 1 deep dish pie crust, 1 small box frozen spinach, 1 cup fresh sauteed in olive oil mushrooms, 7oz cubed ham steak, and 1oz shredded cheddar. The salt and the flour remain the same. I also defrost the pie crust and pre-bake it for 5 mintues at 350. I find that if I use an entire box of frozen spinach I need the extra egg to hold all the veggies together, yet the extra egg is too much liquid for a normal pie crust, so a deep dish pie crust is necessary. It's still hearty, rich, comfort food and with these alterations you can calorically eat 1/4 of the quiche and not break the bank. Plus we always have leftovers and it reheats nicely. Delicious!

Reviewed On: Feb. 14, 2011

This soup was simply delicious. My husband and co-workers were begging me for more. I immediately split it up into 7 servings and after eating each serving, I wanted MORE, but the bowl was empty. Due to dietary reasons I substituted turkey sausuage and also drained 75% of the fat it created but otherwise I followed the recipe as written. I agree with many other reviews and next time I'll use more broth/stock.

Reviewed On: Nov. 16, 2008