Clam Casserole
A savory clam casserole with mushrooms, onions, and crushed saltines, baked to perfection. Comforting and flavorful, ideal for seafood lovers and family dinners.
Ingredients
Instructions
- Mix together the beaten egg, milk, and juice from the can of minced clams.
- Place the dry ingredients—minced clams, mushrooms, onion, and crushed saltines—in a greased loaf pan.
- Pour the milk mixture over the dry ingredients in the pan.
- Bake for 40 to 50 minutes at 350°F until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding some minced garlic or a dash of Worcestershire sauce to the mixture. You can substitute the canned mushrooms with fresh ones for added texture. If you want to add a bit of spice, a pinch of red pepper flakes can enhance the dish. Remember to crush the saltines well for better binding and texture.
Serving Suggestions
Serve the clam casserole warm, garnished with fresh parsley for a pop of color. It pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a complete seafood experience, consider serving with a side of Yummy Crab Dip or a light seafood appetizer.
Storage & Reheating
Store any leftover clam casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20 minutes until heated through. You can also microwave individual portions, but be cautious not to overheat, as it can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Clam Casserole contains roughly 751 calories, with 15g protein, 138g carbohydrates, and 16g fat. It is an excellent source of iron (41% of the Daily Value), calcium (31% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 485mg per serving (21% 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 fresh clams instead of canned?
Yes, you can use fresh clams, but you'll need to cook and chop them beforehand. Make sure to reserve the clam juice to add to the milk mixture for extra flavor.
What can I substitute for saltines?
If you don't have saltines, you can use crushed Ritz crackers or even breadcrumbs. Just be mindful of the salt content, as some substitutes may be saltier.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's straight from the fridge.
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).