Reviewed: Aug. 23, 2007

I really enjoyed this. Instead of using clam shells I put the mixture into a shallow casserole dish and baked it. I serve it in the casserole dish with small buttery crackers to scoop up the mixture. Also took the advice and didn't overcook the clams. Thank you!

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Reviewer:

GEORGIE04

Cooking Level: Expert

Home Town: Gillette, New Jersey, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jun. 26, 2007

I highly recommend adding the clams last so they don't get overcooked and rubbery. Otherwise, this really wasn't too bad, just the kind of thing I look for in seafood recipes. We threw in more spices and some homemade seafood seasoning for flavour, in addition to a couple drops of hot sauce. Very good.

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Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 10, 2005

I found this appetizer tasted fairly bland. Maybe because it doesn't tell you what to do with the minced garlic.

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Reviewer:

J. Steck

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Reviewed: Jul. 5, 2005

I found that cooking the clams first made them rubbery and over done. I knew how over-cooking clams could turn out before hand too and I even tried to turn the heat to low before adding the clams and crab meat but they still were overcooked. I tried the recipe again with just cooking the onions first and only using part of the clam juice so it wouldn't need to be heated and it was a lot better.

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