Reviewed: Feb. 1, 2012

Very tasty, though I had to use canned clams. I can only imagine how divine this would be with fresh. I knocked one star off because I needed to add a couple of dashes of creole seasoning - the veggies by themselves were a little bland for my taste.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Jan. 23, 2011

Very tasty yet healthy recipe. I would like to try it with mussels as well.

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Reviewer:

Chris Johnston

Cooking Level: Intermediate

Living In: Punta Gorda, Florida, USA

Reviewed: Feb. 24, 2010

Amazing! I added 1/2 pound of bay scallops to it as well and it turned out great!

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Sunshine UCF

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 1, 2010

I made this last night and it was absolutely amazing! I only did 1 1/2 lbs of clams and added shrimp & scallops and it was so delicious! Great blend of flavors! I agree with a little more time for the clams but other than that, gold stars all the way!

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Reviewer:

marquisg

Reviewed: Jul. 27, 2009

I *love* this recipe. It's definitely a keeper. I ended up making this with broccoli instead of celery, and with shelled clams; and it was phenomenal. My husband suggested we try it again with whitefish (although I think that's because he doesn't want to shell the clams!).

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Reviewer:

FlinchOnce

Cooking Level: Intermediate

Reviewed: May 27, 2009

This was amazing! I cooked this up for my husband and I, using fresh Little-necks from the seafood counter and we loved it! Great combination of flavors! Since we dont keep wine in the house, I used veggy broth with a teaspoon of lemon. I'll certainly make this again!

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