Ingredients
- 1 pound shucked steamer clams
- ¼ cup minced yellow onion
- ¼ cup minced red bell pepper
- 2 tablespoons minced flat-leaf parsley
- 6 tablespoons unsalted butter
- 24 saltine crackers
- ¾ cup milk or half-and-half
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
- ¼ to ½ teaspoon ground red chili pepper, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
395 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 23 grams protein; 177 milligrams cholesterol; 910 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
- In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
- Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
- Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
- Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.
Dining and Cooking