“This is an original recipe from one of my best friends. In college, Joyce, Patricia, and I all lived in the same apartment complex (Joyce and Pat were roommates). I would come over to hang out at their place quite often and we would watch the Food Network and talk to the wee hours of the morning. Subway and tapioca milk tea were often on the menu, but Joyce made this for us one night.” – April Ferre
Seafood Casserole
Ingredients
- Rice Cooked
- 1 Pound Mixed Seafood (Clams, Mussels, Squid, Scallops, Shrimp, etc)
- 1 18.5-Ounce Can Clam Chowder
- Cheddar Cheese Grated
- Chopped Fresh Parsley Optional, For Garnish
- Lemon Wedges Optional, For Serving
Instructions
- Place rice in bottom of an 8×8-inch casserole dish.
- Fry seafood until cooked all the way through. Place seafood on top of rice.
- Pour clam chowder over and top with a layer of cheese.
- Bake in a 375 degree oven for 20 minutes or until heated through and cheese is well melted.
- Garnish with chopped fresh parsley and serve with lemon wedges.
2002 Original Recipe – Joyce Wong