Ingredients
- 24 fairly large cherrystone clams
- 1 ¾ cups fresh clam juice, to be used for a sauce (see recipe)
- 4 tablespoons butter, plus butter for greasing the pan
- 3 tablespoons flour
- 1 cup milk
- 60 crackers with unsalted tops, about 6 ounces
- 1 cup finely chopped onion
- 1 cup finely chopped heart of celery
- 1 teaspoon finely minced garlic
- ½ cup coarsely chopped parsley
- Freshly ground pepper to taste
- 2 eggs, lightly beaten
- Clam sauce with Pernod or Ricard (see recipe)
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Nutritional Information
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Nutritional analysis per serving (6 servings)
375 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 22 grams protein; 110 milligrams cholesterol; 1187 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Six to eight servings
Preparation
- Preheat oven to 350 degrees.
- Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
- Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
- Crumble the crackers in a mixing bowl and add the sauce, stirring.
- Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
- Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
- Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
- Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.
1 hour 20 minutes
Dining and Cooking