skip to main content

Recipe Exchange

LOOKING for: Clam Casserole

15 years ago

My Boston-born grandmother was born on July 4, and every year we had a big celebration for the Fourth and her birthday. We always had her favorite recipe which was a baked clam casserole made with Ritz crackers. I loved it as a young woman and we have since lost the recipe. Does anyone have one?

Sort by:Oldest

Comments (6)

woodie
15 years ago
This is the only recipe I have which might be close - its very good!

CLAMS CASINO

Posted by tobygirl on Sun, Dec 23, 07 at 6:31
Here's a very good one, which I have made many times.

2 cans minced claims with their liquid
2 Tbls. lemon juice
1 small onion chopped
2 cloves garlic minced
2 Tbls. fresh parsley chopped or 1 tsp. dried
1/4 c. butter
1/2 tsp. oregano
3/4 c. seasoned bread crumbs
2 drops hot sauce or to taste
1/2 c. cheddar or parmesan cheese grated
Paprika

Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers.
glenda_al
15 years ago
Here's another!

Ritz Cracker Clam Casserole
Ingredients

1/2 c margarine, melted .
34 Ritz crackers, crushed .
salt & pepper .
lemon juice, to taste .
6 1/2 oz minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh white fish may be substituted)

Directions

Step #1 Crush crackers.
Step #2 Mix clams or other seafood & crackers together.
Step #3 Put in small individual casserole dishes of your choice.
Step #4 The amount this will serve, depends on what size you use.
Step #5 I use about 8"x3" individual casserole dishes.
Step #6 Divide the seafood mixture between the casserole dishes.
Step #7 Add melted butter over the top of each casserole dish.
Step #8 Squirt desired amount of lemon juice over top.
Step #9 of all.
Step #10 Sprinkle top with desired amount of salt & pepper.
Step #11 Bake for 25 mins at 325.
Related Discussions
LOOKING for: Red Robin's clam chowder
Q
Comments (4)
Darn. I have a favorite Manhattan (red). I make one like this but this sounds better with the bacon. I'd chose thyme over dill plus 1/4 tsp crushed fennel seed and a clove of garlic. 1/4 c. dry white wine is an option. And never never do I simmer clams for 45 min.! 5 min. in the hot soup is plenty. Posted by shaun (My Page) on Mon, Jan 11, 10 at 21:16 I tried a new recipe tonight that was originally posted by gardengrl on 2/5/09: Awesome Clam Chowder 6-7 pieces bacon, cut into small pieces 1 med onion, chopped 2 (5 ounce) cans baby clams, with juice reserved 1 bottle clam juice 5 potatoes, peeled and cubed into 2" chunks 2 (10 1/2 ounce) cans cream of celery soup 1 cup heavy cream 1 cup milk 1 1/2 Tb butter 1 tsp dried dill weed (if you don't have dill weed, use thyme) 1 tsp pepper Salt to taste Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans of clams plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender (about 15-20 minutes). Stir occasionally so potatoes won't stick. Add *clams*, soup, cream, milk, dill weed and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste. The only thing I did different was, I added some fresh garlic to this soup. This is really a delicious chowder and very easy to make. *clams are going to toughen --- add 5 min. before done.
...See More
LOOKING for: clams with chorizo
Q
Comments (7)
The two recipes that are linked above seem to use two different types of sausage. It looks like the one from Epicurious uses the dried, cured stuff and the one from Food & Wine uses the fresh/uncured stuff. I think the latter would be greasier but I'm not sure. If you look at the directions for the Food & Wine recipe, it calls for taking the sausage out of it's casing (it's quite firm), coarsely dicing it and then simmering in some water before proceeding to use it in the recipe. This would cut down on the grease. Since I've been living in Holland, I have been able to buy really good Spanish chorizo (the cured kind). When I use it in a mussel/white wine/tomatoes type of brothy sauce for pasta the amount of grease/fat doesn't bother me because it's really dispersed in the amount of the other ingredients. But when I tried using the same stuff in a paella, I found it to be very greasy. Don't know if this helps you or not! seagrass
...See More
LOOKING for: Linguini and clams..can you freeze???
Q
Comments (3)
Never had clams frozen in their shells....but I have had mussles frozen in the shell many many times. I would name the sauce and try freezing the clams separatly....or at best buy more clams for the presentation. Linda C
...See More
LOOKING for: T&T New England Clam Chodwer
Q
Comments (4)
My family enjoys this one. * Exported from MasterCook * My Best Clam Chowder Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans minced clams -- (6.5 ounce) 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter 3/4 cup all-purpose flour 4 cups half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt ground black pepper to taste 1 Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. 2 Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. 3 Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. Source: "www.allrecipes.com Submitted by Sharon Johnson" - - - - - - - - - - - - - - - - - - -
...See More
caliloo
15 years ago
Here's one that I can absolutely recommend, even though I've never made it. It is from DOWNEAST COOKING by Marjorie Standish. She was the food editor for the Maine Sunday Telegram for many years (this cookbook is from 1969) and her recipes are as authentic as you would ever hope to find.....

Clam Casserole
1 can minced clams
30 salty crackers, crushed
2 eggs beaten
1 cup milk
1 can cream of mushroom soul
1/4 cup melted butter or margarine.

Beat the 2 eggs slightly. Add cream of mushroom soup, milk crackers , clams and butter. Turn into a greased 1 1/2 qt casserole. Bake at 350 degrees for 1 hour. I like to place any casserole which uses eggs and milk into a pie plate, with 1/2 inch hot water in the plate. It helps to prevent curdling.
sanborn5
15 years ago
I was going to suggest the Marjorie Standish cookbook also. I believe she has several clam casserole recipes.
And since your grandmother was from Boston I bet she got this recipe from the COOKING DOWNEAST COOKBOOK.
Just google her name or the cookbook name and I bet you can find what you are looking for.
psshongo
14 years ago
I have the recipe you were asking about. My ex-sister-in-law is a corporate executive of Nabisco, and that is where the recipe originated from. She always made it for the holidays when she came to visit (she lived near Boston at the time!) because she always got 'free' crackers!

Following is the recipe. No added ingredients, just plain and simple.

2 cans chopped clams, with juice.
1 can chopped clams, drained.
1 pound bacon, cooked and crumbled.
1 green pepper, finely chopped.
1 onion, finely chopped.
1 roll Ritz crackers, crumbled.

Mix all ingredients and bake uncovered for 30 minutes at 375 degrees. Serve with crackers.
phill173
Original Author
14 years ago
Thank you everyone for sharing thse recipes. I will have a great time testing them all!

Related Stories

BUDGET DECORATING 8 Cost-Effective Ways to Get a High-End Look

By Toronto Interior Design Group

Don’t discount that expensive material yet. By using a small amount in a strategic way, you can get a luxurious look without the expense

MATERIALS 10 Modern Marble Looks

By Shawn Gauthier

Marble has broken free of the standard kitchen countertop slab and is showing up on bathtub backsplashes, modern dining tables and more

KITCHEN DESIGN House Planning: How to Set Up Your Kitchen

By KitchenLab Interiors

Where to Put All Those Pots, Plates, Silverware, Utensils, Casseroles...

SHOP HOUZZ Shop Houzz: The Subtle Grace of Seashells

Explore the hidden depths of nautilus, conch, clam and capiz seashells

0

COASTAL STYLE Dip a Toe Into Modern Nautical Style

By Samantha Schoech

Leave the fishing nets and the wooden sea captain to the clam shacks. Create a beautiful, modern nautical room without a single anchor

DECORATING PROJECTS DIY Project: Vintage Book Wallpaper

Give your home getaway a well-read look with writing on the wall

KITCHEN ISLANDS Inspiring Ideas for Vintage Kitchen Islands

By Kathryn Peltier Design

Tired of the same old boxy kitchen island? Look to the past for a functional piece with timeless personality

WALL TREATMENTS New This Week: 3 Powder Rooms With Smile-Inducing Walls

By Mitchell Parker

Looking for a happy place in your home? Let these walls speak to you

KITCHEN DESIGN 6 Ways to Rethink the Kitchen Island

By Laura Gaskill

When an island would be more hindrance than help, look to these alternative and very stylish kitchen setups

LIFE 6 Ways to Beat the Winter Blahs

By Alison Hodgson

Snow and dark days dampening your spirits? These ideas will have you looking on the bright side

Sponsored

Mosaic Design Studio

Creating Thoughtful, Livable Spaces For You in Franklin County

More Discussions

Ninja Combi Recipes?

2

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3