Aunt Phyllis' Clam Casserole
photo by *Parsley*
- Ready In:
- 1⁄4 lb margarine
- 1 onion, minced
- 1⁄2 green pepper, chopped
- 1 garlic clove, crushed
- 4 (6 1/2 ounce) cans minced clams, reserving juice
- 1 cup clam juice, use reserved and add more if needed for a total of 1 cup
- 1 tablespoon lemon juice
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
- 1 pinch parsley flakes
- 1 dash Tabasco sauce
- 8 ounces seasoned stuffing mix, Pepperidge Farm is good
- parmesan cheese, for the top
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
Questions & Replies
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Wow! I'm a clam nut! I have, for 30 yrs or more, made oyster stuffing on Thanksgiving for my family with Pepperidge Farm. This was a new one....however, I LOVE real, live clams - and, believe it or not, the big Quaghog ones! So....I used them in this recipe, chopping them up and using their liquor. Heavy on the butter, and this was fantastic! Thank you!
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