Clam-Corn Casserole
A creamy clam and corn casserole with a hint of spice, perfect for seafood lovers and gatherings, offering savory flavors and a comforting texture.
Ingredients
Instructions
- Drain the liquid from the can of clams.
- Add milk to the drained clams to make 1 cup total.
- Combine the clams, milk, eggs, minced onion, chopped pimientos, salt, cayenne pepper, and cream-style corn in a bowl.
- Pour the mixture into a greased casserole dish.
- Mix cracker crumbs with melted butter and sprinkle over the top.
- Bake in a moderate oven at 375°F (190°C) until the casserole is firm, about 45 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the mixture. If you want to enhance the seafood flavor, try using fresh clams instead of canned. You can also substitute the cracker crumbs with breadcrumbs or crushed cornflakes for added crunch. Adjust the seasoning to your taste; a bit of Old Bay seasoning can elevate this dish. Always taste as you go!
Serving Suggestions
This Clam-Corn Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. It's also excellent alongside crusty bread or a light seafood dish, making it a versatile choice for dinner. Consider serving it with a refreshing glass of white wine to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions for quicker reheating, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Clam-Corn Casserole contains roughly 458 calories, with 5g protein, 51g carbohydrates, and 27g fat. It is a good source of iron (17% of the Daily Value), calcium (17% of the Daily Value), and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 1176mg per serving (51% 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 clams?
Yes, you can absolutely use fresh clams! Just ensure they're cleaned properly and cooked until tender before incorporating them into the casserole. This will give the dish a wonderful texture and a fresher flavor.
How can I make this dish gluten-free?
To make this Clam-Corn Casserole gluten-free, simply substitute the cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Be sure to check the labels on all your ingredients to ensure they are gluten-free.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it and store it covered in the refrigerator. When you're ready to bake, just add a few extra minutes to the cooking time if baking 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).