Clam Chowder Casserole

Name: Clam Chowder Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 553 grams chopped clams with juice; 610 grams condensed cream of potato soup; 2 eggs, beaten; 227 grams package uncooked elbow macaroni; 1 green onions, diced; 1 teaspoon ground black pepper; 1 teaspoon fresh lemon juice; 59 milliliters diced onion; 473 milliliters shredded sharp Cheddar cheese; 1 Tbsp Worcestershire sauce

Need a pescatarian main course? Clam Chowder Casserole could be an awesome recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 587 calories, 30g of protein, and 25g of fat each. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up clams, ground pepper, eggs, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing This recipe is typical of American cuisine. It is perfect for Autumn.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.

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Macaroni

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Pot

Preheat oven to 375 degrees F (190 degrees C).

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Oven

In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper.

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Worcestershire Sauce

Cooked Macaroni

Cheddar Cheese

Green Onions

Lemon Juice

Potato Soup

Pepper

Clams

Juice

Onion

Egg

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Bowl

Transfer to a large casserole dish, and top with remaining cheese.

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Cheese

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Casserole Dish

Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

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Cheese

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Oven

Equipment

Ingredients

Servings:

553grams

chopped clams with juice 610grams

condensed cream of potato soup 2

eggs, beaten 227grams

package uncooked elbow macaroni 1

green onions, diced 1teaspoon

ground black pepper 1teaspoon

fresh lemon juice 59milliliters

diced onion 473milliliters

shredded sharp Cheddar cheese 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.