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Barbara Rockhill's recipe for Clam Casserole Recipe

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This recipe for Barbara Rockhill's recipe for Clam Casserole is from The Bailey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. grated onions
2 can minced clams or 1 can minced and 1 can whole (rinsed and drained)
1/4 cup finely chopped parsley
dash of salt
dash of Tabasco if desired

1/2 cup bread crumbs
1 cup coarsely crushed cracker crumbs with 1/2 cup melted butter
1/2 cup heavy cream
optional but good, 2 or 3 tbsp. of dry white wine or dry vermouth
Directions:
Directions:
Combine 3 tbsp. grated onion, 1 can minced clams and 1 can baby whole clams(rinsed and drained), chopped parsley, salt and Tabasco.

Combine bread crumbs and crackers blend well. Reserve a third of the crumb mixture. Combine rest with clam mixture and put in buttered casserole, top remaining crumbs, dot with butter and pour 1/2 cup heavy cream top. Can add the dry white wine vermouth too.

Bake for 25 minutes at 375º until top is browned and crisp.
CAUTION: there is usually a little sand in the bottom of the can of these especially canned clams from PEI. This is also very good to use in stuff mushrooms

 

 

 

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