Clams Au Gratin

This is a noodle casserole with fresh clams and clam juice. It’s a yummy, cheesy, seaside comfort food for chilly winter days. This dish bakes up nicely in a warm oven that helps take the chill out of the air.

 

Here’s what you’ll need:

  • One pint of clam meat
  • 1 ¼ cups of clam juice and milk
  • 2 eggs
  • ¼ cup of butter (bless you Paula Dean)
  • 1 cup of elbow macaroni cooked
  • 1 cup of bread crumbs
  • 1 cup of grated cheddar cheese (use the good stuff or you’ll get tat day-glow faux cheese nastiness)
  • 1 tsp seal salt
  • Dash of pepper

 

Shuck the clams and save the juice. Chop up the clam meat, scald the juice and milk or cream if you prefer.

Add the butter and melt that into the liquid. Take it off the heat and add in the macaroni, bead crumbs, grated cheese, salt, pepper, clams, mix well. Then, blend in the two eggs. Transfer this mixture to a well greased casserole dish.

Bake the casserole in an oven at 350 degrees for about forty five minutes. Let it set for a few minutes before bringing it to the table.

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