Reviewed: Oct. 26, 2009

It's ok. I wouldn't make it again but I love clams and I like the concept here. Maybe with whole baby clams, some celery, bread crumbs and garlic.

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Nancy Morski

Home Town: Hamburg, New York, USA

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Reviewed: Jun. 10, 2009

yes I was disappointed with this one...I agree with a previous reviewer, The onions over powerd this dish, and somehow putting potatoes with pasta was not a good idea...BLAND.....I wouldnt make it again

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kimmy

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Reviewed: Apr. 30, 2009

I was rather disappointed by this casserole, as was my family. It was just sorta blah. I should've used my instinct and cooked the onions first....they were kinda raw and crunchy. As my husband put it, "There are just better things to do with clams!". Would not make it again.

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laney

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Reviewed: Apr. 20, 2009

I thought this lived up to exactly what Kathy said, a great weeknight supper. I too left out the juice of one of the cans of clams. Really good, easy, comfort food.

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KP5

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

I just made this and followed the directions exactly. I did not think it was to runny with the clam juice. I thought the clams came out tough. I cooked it for 30 minutes. Next time I will omit the clams and just use it as a side dish.

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BUGGYX2

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 3, 2008

I followed the recipe almost exactly..(I put in more cheese) My husband & I ate 2 bowls of this and loved every bit of it. My 16 yr old daughter thought it would have tasted better with hamburger instead of clams. I will try that next time.

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Sherry

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Reviewed: Oct. 14, 2007

Excellent recipe, will absolutely make this one again. I used a large can of Cambell's New England clam Chowder, 1 10.75 can of cream of potato soup, 1 diced red pototo, and 1 extra can of minced clams. Used shell pasta and added a half carrot shredded also.

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TedX65

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Reviewed: Mar. 26, 2007

Very quick & easy to make but too much pepper for us. I omitted the clams and it was still very good but next time I will cut the pepper in half. Other than there being too much pepper, my family enjoyed it a lot. I'm sure I'll make this again.

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Michele Beers

Cooking Level: Intermediate

Home Town: Kelayres, Pennsylvania, USA

Living In: South Tamaqua, Pennsylvania, USA

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Reviewed: Nov. 9, 2006

I had this recipe for a while and just decided to try it. It was wonderful and I'll certainly make it again and again. I mis-read the lemon and put in more than it called for but it was fine all the same.

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Jean D.

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Reviewed: Jan. 19, 2006

Good, kinda like a blend of Macaroni & Cheese and Clam Chowder.

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luckiangelgurl

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 10, 2006

I had my doubts about this recipe, but it turned out great. I also discarded some of the clam juice (one can worth) and the consistency was just right. I would suggest changing the name to something like Potato & Clam Surprise!

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CGOakCA

Cooking Level: Expert

Home Town: Minot, North Dakota, USA

Living In: Oakdale, California, USA

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Reviewed: Nov. 21, 2005

This was pretty good. I used 1 tsp. Worcerstershire-a tbsp. would have been way too much for me. It tasted more like my mother's old-fashioned tuna-noodle casserole than a clam chowder. Although I like the cheese very much, it masked the chowder flavor. I was a tasty dish, just not quite what I was anticipating. I would make it again though. It was very easy.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 8, 2005

Delicious!!!! I love this dish!!! Instead of elbow macaroni, I used small sea shells and it works well. Also, I don't use all of the clam juice that the recipe calls for, but nevertheless, any clam chowder fan MUST try this!!!

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