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“An old recipe from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions would make a good appetizer.”

Ingredients Nutrition

  • 24 clams
  • 2 eggs, hard cooked
  • 34 cup cracker crumb
  • salt and pepper
  • 4 tablespoons butter, no substitutions
  • 1 tablespoon bell pepper, minced
  • 1 tablespoon onion, grated
  • 12 cup clam juice, reserved from the steaming
  • 1 tablespoon parsley, minced


  1. Steam clams in a little water for five minutes.
  2. Drain, saving the juice.
  3. Cool clams and remove from shells.
  4. Combine clams, eggs, cracker crumbs, and seasonings; chop the mixture fine.
  5. Melt two tablespoons of the butter and saute the vegetables for five minutes.
  6. Combine the vegetables with the clam mixture and stir in the clam juice.
  7. Preheat oven to 450F and grease four ramekins generously with butter.
  8. Fill the ramekins with the clam mixture, sprinkle with parsley and dot with the remaining 2 tablespoons of butter.
  9. Bake for about 5 minutes.
  10. Serve very hot.

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