Corn Clam Casserole
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“Canned clams are an inexpensive and easy way to satisfy a craving when you live in AZ. Add canned cream corn, onion, green pepper and Worcestershire sauce and you will think you are at the seashore. Posted by request.”
Corn Clam Casserole
0 recipe photos
READY IN:55mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1 (10 1/2 ounce) can minced clams
- 1 (20 ounce) can cream-style corn
- milk
- 2 eggs, lightly beaten
- 1 cup cracker crumb
- 1⁄4 cup finely chopped onion
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 1⁄4 cup finely chopped green pepper
- 2 tablespoons butter
Directions
- Preheat oven to 350°F, grease a 1 quart casserole.
- Drain liquid from clams into a measuring cup and add enough milk to total 3/4 cup.
- Put clams in a mixing bowl, add the clam-milk mixture, corn, eggs, crumbs, onion, seasonings green pepper and mix well.
- Add to the prepared casserole, dot with butter and bake 35 to 45 minutes until set.
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Corn Clam Casserole