Clams a La Campbell
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄2 cup butter (plus additional)
- 2 (6 1/2 ounce) cans minced clams
- 1 large onion, chopped
- 1⁄2 cup seasoned bread crumbs
- 1⁄2 cup cracker meal
- 1⁄2 cup chopped fresh parsley
- 1⁄2 pint heavy cream
- salt and pepper, to taste
directions
- Melt butter in pan. Add onion and saute lightly. Add clams with juice, cracker meal, and bread crumbs. Mix well. Remove from heat. Season with salt and pepper to taste. Add parsley.
- Place in a greased 1-quart casserole. Dot with butter. Pour cream on top. Bake for 25 minutes at 375 degrees.
- When finished, stir cream in well and serve with crackers. Enjoy!
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Reviews
-
I cut the amount in half and made it todays lunch with a small salad. 3 of us wiped it out with no difficulty at all and we all agreed that it has to make a return performance :D. If you like clams this is a must try. It simple to make and I would have no hesitation in serving it to guests. I used garlic herb crackers to dip in. Made for ZWT 8.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!