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Scalloped Clams, when you think about it, is a mighty funny name for such a tasty dish. But it is tasty. Try it and you'll add 'more' at the beginning and 'please' at the end.
- 1 pint opened clams (reserve liquid)
- Butter
- Cracker Crumbs ( Ritz are good)
- Milk
- Salt and Pepper
Chop the clams very fine - Quahogs work, or sea clams or razor clams, they are all good.
Butter a pie plate,put in a layer of cracker crumbs then a layer of clams. Add some juice and salt and pepper then dab with butter.
Repeat until pan is 3/4 full,now fill with milk, and let it sit in the fridge for a few hours
Add more milk if needed,then bake at 350 for 35-40 minutes
This for lunch and a green salad and you're set for the day.
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