I finally tried this…it was really good but made a lot. I suggest you make two smaller casseroles and freeze one.

This is the recipe Pamela Motl uses, and she is a great cook! She got it from Anne Burrell, the Food Network star! I also had several other Clam Chowder recipes and took some ideas from those recipes and tweeked the original recipe to make it my own.
FYI the original recipe called for fresh thyme to be bundled and simmered in chowder. We do not care for thyme so I used marjoram, basil and lots of parsley! If you like thyme, you could use instead of marjoram.

This is so much better and easier than cutting up, breading and frying each individual little piece. You just sort of hold the little top/stem and nibble your way down to the top!

This calls for optional bell pepper and optional celery. I never use the bell pepper as my family does not care for it. I will occasionally use the celery. One of those recipes that I don’t really follow measurements, I just throw it together.

Got this recipe from a lady at family reunion. It looked absolutely awful and I did not want to even taste it, but when I did, it was all I wanted to eat!!!

I came up with this on my own and wanted to document how I did it. It was amazing!! I Serve over my Rice Pilaf recipe also in this book.

If your microwave has a really high cooking temp, you might have to adjust your time.
I have trouble burning this every time…my husband and daughter make it perfect…go figure!!

Kids Love This!
Make sure to have sour cream, chopped onions and shredded cheese on hand to use as chili toppers.