I really hate to give a 5 star rating when I alter the recipe, but in this case I didn't alter it too much so I'm still giving it a 5 star. I did sautee my vegies in bacon grease (I know high fat, but I wanted the extra flavor). I also used 3-10oz cans of clams. This soup makes alot and those 3 small cans just don't seem to do the soup justice, it definately needed more clams. Lastly, I didn't put in any water I used all clam juice when I cooked it. You need it for the flavor. A definate remaker! Yummy!

Reviewed On: Nov. 3, 2009

I know it's not fair to rate a recipe once you've modified it, but the reality is I love to cook and I can never follow a recipe as is. I read so many responses and took from them what I thought would turn out to be yummy. I did like so many, 1/2 sour cream and 1/2 mayo, that combo never fails. I also added about 4 oz. of sharp cheddar cheese into the mixture, an absolute MUST. I did the parmesan cheese/panko topping. It was really fine without it. I think my parmesan was too authentic, it didn't melt well quickly, so it sort of came up as a whole piece when on low broil. I pulled it off and the dip alone was fine. I'd probably skip out on the parmesan topping next time. And yes, use a toasted italian bread or pita crisps. A definate re-maker.

Reviewed On: Jun. 24, 2009

I'm giving this recipe 3 stars because I felt it needed more flavor. I'd only give my change a 4 star. First of all, I agree you MUST double the crabmeat. I also added cheese like another reviewer suggested, put in some scallions and increased my seasonings. Personally, I like my dips with a bit of zing. I would make this again, but next time I'd add a small can of green chiles to spice it up and maybe some jalapeno monterary jack instead of the mozza and cheddar that I used. Good recipe, just needs some tweaking, it lacks flavor.

Reviewed On: Jun. 21, 2009