Serves 6-8
Cook Time: 2 hours
Level: Easy
Ingredients:
3 - 65 oz cans Cape May Chopped Sea Clams
1 package (8 oz) elbow macaroni
2 cups shredded cheddar cheese
2 cans (10 oz) cream of potato soup
2 eggs, beaten
1 medium onion, diced
1 tbsp Worcestershire sauce
1 tsp lemon juice
salt & pepper to taste
Instructions:
Place shrimp in a large bowl. Stir in garlic, red onion, and cilantro.
Mix in tomato juice, Cape May Sea Juice, ketchup, lime juice, and horseradish.
Season with salt. Gently stir in avocado.
Refrigerate 2 to 3 hours. Serve while cold.