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!

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.

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.

This is good. It's a remaker, although it's missing a certain flavor that I haven't figured out yet. I did add the sauteed onions and mushrooms to the dish, but it needs a spice. It depends on your personal taste but I say it needs some cajun spice. Or just some salt and pepper. It needs something.

I love this recipe and I personally don't like pork chops, but these just sounded so moist. And.... they are. I did follow a few suggestions from other reviewers. I used beef broth instead of water, I used 2 vidala onions and I added already sauteed mushrooms at the end. In fact I'm making this for my second time right now. They turn out very flavorful and moist.

Awesome recipe! I didn't change a thing. Well, I used northern peaches from my tree in the backyard and they were a bit smaller so I used about 9 peaches. I made a dish for my parents and one for my family. Everyone absolutely loved it. The dish was gone in 2 days!!!!! Great warmed up with some vanilla/carmel ice cream. Yummy. Thanks for sharing. This is a keeper. update: summer 2009. this recipe rocks. i always change recipes from this site. this one i follow to the tee and it's perfect!

I followed the recipe to a "T". I liked the filling alot. I went strawberry picking and I needed to use up my last 2 pounds and this recipe was perfect to use. I'm not a big fan of those pastry shells. Homemade ones are so much lighter. This recipe would have been perfect if used in those individual graham crust tins. The pastry puffs just don't do it for me....and they are expensive too!

OMG! Loving it. I actually sauted the garlic as the recipe stated, then let it sit in the oil on the stove for several hours until I was ready to make dinner. I thought this would give the oil a more intense garlic flavor. I also added a bit more garlic than the recipe required. A definate remaker.