Marguerite'S Clam Casserole
A creamy clam casserole with buttery, savory flavors, topped with paprika. Perfect for a cozy family dinner or special occasion, combining seafood and comforting textures.
Ingredients
Instructions
- Melt 4 tablespoons of butter in a casserole dish and swirl to coat well.
- In a mixing bowl, combine minced clams with juice, dill weed, crushed saltines, beaten eggs, milk, and pepper to taste.
- Mix everything together thoroughly.
- Pour the mixture into the prepared casserole dish.
- Sprinkle generously with paprika on top.
- Let stand for 2 hours or overnight to develop flavors.
- Bake about 30 minutes at 350°F (175°C) or until well set.
Tips & Substitutions
For a richer flavor, consider adding some grated Parmesan cheese or a squeeze of lemon juice to the clam mixture. If you don’t have dill weed, fresh parsley or thyme can also work as a substitute. Ensure the clams are well-drained to avoid excess moisture in your casserole. This dish can easily be doubled for larger gatherings.
Serving Suggestions
Serve the clam casserole warm, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple side salad or steamed vegetables. Consider serving with crusty bread or crackers for a complete meal. This dish is great for a family dinner or as part of a seafood recipes spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Marguerite'S Clam Casserole contains roughly 1010 calories, with 28g protein, 194g carbohydrates, and 29g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (167% of the Daily Value), and dietary fiber (152% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 530mg per serving (23% 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 steam them first to remove the shells. Use about 2 cups of cooked clams and include some of the clam juice for added flavor. Just ensure to adjust the cooking time as fresh clams might require a shorter baking time.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and refrigerate overnight to let the flavors meld. Just remember to add the paprika topping right before baking to maintain its vibrant color.
What can I substitute for crushed saltines?
If you don't have crushed saltines, you can use crushed Ritz crackers or even breadcrumbs as an alternative. Keep in mind that the texture may vary slightly, but it will still provide a nice base for the casserole.
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).