Best Clam Chowder Casserole Recipes

AUNT PHYLLIS' CLAM CASSEROLE

Steps:

• Saute first 4 ingredients in a large skillet, simmering for a few minutes.
• Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
• Place in a casserole dish and sprinkle with Parmesan cheese.
• Bake at 325 degrees F. for 20-30 minutes.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

CLASSIC CLAM CHOWDER

Steps:

• In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
• Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
• Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
• Heat through and serve, garnishing each bowl with reserved bacon.

SEAFOOD CHOWDER CASSEROLE

Steps:

• 1.Preheat oven to 400°F Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
• Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyère and half the dill.
• Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyère and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
• Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

SHIRLEY'S BAKED CLAM CASSEROLE

Steps:

• Crush crackers.
• Mix clams or other seafood and crackers together.
• Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
• Divide the seafood mixture between the casserole dishes.
• Add melted butter over the top of each casserole dish.
• Squirt desired amount of lemon juice over top.
• of all.
• Sprinkle with desired amount of salt and pepper.
• Bake for 25 minutes at 325.

QUICK TUNA AND CLAM PAPPARDELLE

Steps:

• Heat a large pot of water to a boil.
• Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
• Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
• Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
• Season to taste, if necessary.
• Pour over pasta; toss to coat and serve with lemon wedges.