Clam and Corn Casserole

Name: Clam and Corn Casserole
Ingredients: 1 7-0z. can clams or fresh stewed clams; 1 cup cream style corn; Y2 cup cracker crumbs; 3 eggs, beaten; 1 tablespoon melted butter; ] tablespoon minced onion; 1 cup milk; /2 teaspoon salt; dash of pepper

From Seafood cookery from Carteret County kitchens, 1900

This dish serves 6.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 11. The excerpt below is the record exactly as published.

CLAM AND CORN CASSEROLE 1 7-0z. can clams or 1 cup cream style corn fresh stewed clams Y2 cup cracker crumbs 3 eggs, beaten 1 tablespoon melted butter ] tablespoon minced onion 1 cup milk 2 tablespoons chopped pimiento /2 teaspoon salt dash of pepper

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