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Clam Casserole

Ingredients
  All purpose flour 3⁄4 Cup (12 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Cold water 2 Tablespoon
  Canned minced clams 22 Ounce
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Fine dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Marjoram 1⁄4 Teaspoon
Directions

Sift flour and 1/4 teaspoon salt together; cut in shortening with pastry blender till pieces are the size of small peas.
Sprinkle 7 tablespoon water over part of mixture; gently toss with fork.
Push to side of bowl.
Repeat till all is moistened.
Form into ball.
Flatten on lightly floured surface by pressing 3 times across in both directions.
Roll from center to edge into 7-inch circle.
Cut the pastry into 6 wedges.
Drain clams, reserving 1/2 cup liquid.
Cook celery and onion in butter till tender but not brown.
Stir in clam liquid, 1 cup milk, crumbs, eggs, 3/4 teaspoon salt, marjoram, and 1/8 tea spoon pepper.
Cook and stir till thickened and bubbly.
Stir in clams; turn mixture into 1 1/2-quart casserole.
Arrange pastry wedges atop mixture.
Brush with milk.
Bake at 350° till pastry browns, 40 to 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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