| CLAM CASSEROLE |
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6 servings1 can (10 ounces) shelled whole baby clams, or 2 cans (6-1/2 ounces each) minced clams, drained; reserve liquid Milk 3 eggs, beaten 1 can (8-3/4 ounces) cream-style corn 1/2 cup saltine crackers crumbs 2 tablespoons chopped pimiento 1 tablespoon minced onion 1 tablespoon CRISCO Shortening, melted 3/4 teaspoon salt Dash ground red pepper Preheat oven to 375ºF. Combine reserved clam liquid and enough milk to make 1 cup liquid. Pour into a large bowl and stir in beaten eggs. Add clams and remaining ingredients; stir until well blended. Pour into a greased 1-1/2-quart casserole. Bake at 375ºF for 45 minutes or until firm. |
