You can use it as a stuffing for flounder, or a dressing to compliment fish, shrimp or oyster or in a casserole dish or ramekins, toped with bread crumbs and a dash or grated Romano cheese. Don't make it too bready--that would be a mortal sin! -- posted by Gloria 15x

This really perks up the flavor of seafood. It can also be used on shrimp of oysters. The flavor is rich and just superb. -- posted by Gloria 15x

A chowder is a thick soup, main ingredients are milk and potatoes, to which other flavours are added. This is a classic version from New England, flavoured with fresh clams. Got this recipe from a friend/chef from a extremely popular restaurant in Singapore. -- posted by KitchenManiac

Creamy, clammy, delicious. Giovanni Avella -- posted by JoJoStar

Just came up with this for something different and made a good entree while working out what to cook as the main course. Came out really well I thought, it is on the spicy side so some might like to use half the amount of jalapeno peppers. — posted by Peter J

This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. -- posted by Chef PotPie

I have to give credit to my sister for this recipe. It is so easy and delicious. Simple enough for a weeknight, but also worthy of dinner guests!! Enjoy with side salad and crusty bread. -- posted by Cecilia in NC

This is supposed to be Red Lobster's recipe for clam chowder from copykat.com. It doesn't taste exactly the same, but this is still great tasting comfort food. Cook time does not include the time it takes to cook the potatoes. -- posted by Kay Demonbren

A thick, hearty, and satisfying New England-style clam chowder that has been especially well-received by all who have tried a creamy & delicious bowlful. I prepare it using clams from the can and bottled clam juice, which are what's available here in landlocked Utah. -- posted by Deb's Recipes

Simple and Tasty! -- posted by Phil Smith