Clam And Corn Casserole
A creamy clam and corn casserole with a buttery, cheesy topping, perfect for seafood lovers and comforting family dinners, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Drain the liquid from the minced clams and measure it.
- Add enough milk to the clam liquid to make 3 cups.
- Melt the butter in a saucepan over low heat.
- Add the flour to the melted butter and blend until smooth to make a roux.
- Gradually add the clam liquid and milk mixture, cooking over low heat until boiling, stirring constantly.
- Add the minced clams and drained corn to the mixture.
- Season with salt, pepper, and grated onion.
- Pour the mixture into a shallow casserole dish.
- Cover with crumbs or a crumb topping.
- Bake in a preheated 350°F (175°C) oven for about 15 minutes or until bubbly and brown.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to enhance the flavor, add a splash of white wine to the roux before adding the clam liquid. You can substitute fresh corn for canned if it's in season. If clams are not available, canned tuna can work as a substitute, though it will change the overall flavor profile.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or crusty bread to soak up the creamy sauce. For a more substantial meal, serve it alongside roasted vegetables or mashed potatoes. A light white wine or sparkling water can complement the dish's flavors nicely. For a sweet finish, consider following up with Moma'S Easy Cobbler.
Storage & Reheating
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can add a little extra milk if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Clam And Corn Casserole contains roughly 719 calories, with 15g protein, 120g carbohydrates, and 20g fat. It is an excellent source of iron (36% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 891mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, frozen corn can be used in this recipe. Just make sure to thaw and drain it well before adding it to the casserole. This will help maintain the desired texture and prevent excess moisture in the dish.
How can I make this casserole gluten-free?
To make this clam and corn casserole gluten-free, substitute the flour with a gluten-free all-purpose flour blend. You can also use cornstarch or a mixture of cornstarch and almond flour for the roux. Adjust the quantities as needed to achieve a similar texture.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage and cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes in cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).