Clam Casserole
Submitted by John462
A set-it-and-forget-it slow cooker clam casserole with eggs, butter, crushed saltines, and minced onion and pepper. Mix everything in one bowl, pour into the Crock-Pot, and walk away for 6 hours.
YIELD
6 servingsPREP
15 minCOOK
6 hrsREADY
6 hrsIf you can stir a bowl, you can make this casserole.
Canned minced clams, beaten eggs, melted butter, milk, crushed saltine crackers, and a handful of minced onion and green pepper all go into one bowl, get mixed together, and poured straight into a greased Crock-Pot.
Six hours on low and you’ve got a firm, savory clam casserole with a custard-like texture that’s somewhere between a frittata and a New England clam pie.
It’s old-school comfort food with zero fuss.
Kitchen Tips
- Drain the canned clams thoroughly. Too much liquid will prevent the casserole from setting properly.
- Grease the Crock-Pot well. The egg-based mixture will stick if you skip this step.
- Crush the saltines into small pieces, not powder. You want some texture in the finished casserole.
- This reheats well the next day. Slice it into wedges and warm in a skillet with a touch of butter.
Ingredients
Directions
In bowl, mix all ingredinets.
Pour into well-greased Crock-Pot.
Cover and cook on Low for 5 to 6 hours.
Comments
