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.

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