Escalloped Clams


1 quart fresh clams
4 cups common cracker crumbs
1/2 cup butter
1/2 pint whipping cream


Chop the clams fine (do not grind them). Melt the butter and add to the crumbs. Butter a casserole. Add a layer of crumbs, then a layer of clams and their juices, then crumbs, alternating until all are used up. Now pour over the heavy cream, sprinkle with paprika and bake in a 350 degrees F oven for 45 minutes.


Serves 6

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