My husband loves clam chowder. He makes a really good clam chowder most especially when it’s the cold months. He has a special recipe that he got from his mother, but it’s something that I couldn’t disclose because it’s a family recipe. This clam chowder casserole reminds me of his clam chowder. They’re both creamy and you can taste that hint of seafood and it’s just divine!
1 (8 ounce) package Barilla uncooked elbow macaroni
2 cups Sargento shredded sharp Cheddar cheese
2 (10.75 ounce) cans Campbell’s condensed cream of potato soup
3 (6.5 ounce) cans Snow’s Bumble Bee chopped clams with juice
2 Eggland’s eggs, beaten
1 green onions, diced
1/4 cup diced onion
1 tablespoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon McCormick ground black pepper
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Preheat oven to 375 degrees F (190 degrees C).
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. Transfer to a large casserole dish, and top with remaining cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.