Recipe makes 12 Vol-Au-Vents. The Vol-Au-Vents can be prepared a little ahead of time and cooked just before serving. — posted by Peter J

This is from my mom’s recipe cards. I have not tried this. — posted by Creation in Hope

This super quick and easy chowder makes a great lunch dish! -- posted by Denise in da Kitchen

This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting -- posted by NovemberSong

Posting this for a good friend that wanted my recipe!! These really are tasty lil buggers!! Came up with the idea from a box of crackers that must have been "drop-kicked" by some warehouse workers subbing it for a football! :S!! The crackers were pretty broken up, so made the best of them!! LOL!! Enjoy!! :) -- posted by peacefulnightdove

Great Clam Stew! I believe it has a Portuguese origin?!?!? -- posted by Lori 13

From Cooking Light. Per serving: 310 calories, 3.8 g fat, 19.6 g protien, 47 g carb, 47 mg cholesterol. -- posted by NurseDi

An adaptation of the more popular versions of a New England Style Clam Chowder. Contains plenty of vegetables and can be served as the main couse. To enhance the meal serve with warm french bread. -- posted by Chef Oryon

Rachel Rey recipe. This was impressive, inexpensive, and delicious! -- posted by Japanese Delight

This is an appetizer recipe to use with Scoop corn chips.This can be a main dish recipe to be served over rice with the addition of margarine or butter. -- posted by Montana Heart Song