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Categories:
clams yellow onion red bell pepper flat leaf parsley unsalted butter crackers milk eggs salt ground red chili pepper
Viewed: 35 - Published at: 4 years agoIngredients
- 1 pound shucked steamer clams
- 1/4 cup minced yellow onion
- 1/4 cup minced red bell pepper
- 2 tablespoons minced flat-leaf parsley
- 6 tablespoons unsalted butter
- 24 saltine crackers
- 3/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
- 1/4 to 1/2 teaspoon ground red chili pepper, optional
Method
- 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 saute 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 souffle dish.
- Turn clam mixture into dish.
- Crumble remaining saltines a little more finely than first batch.
- In saute 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.
