Clam Casserole Recipe
Ingredients
| All purpose flour | 4⁄5 Cup (12 tbs) | |
| Shortening | 3⁄10 Cup (4 tbs) | |
| Cold water | 2 Tablespoon | |
| Canned minced clams | 22 Ounce | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 3⁄10 Cup (4 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Fine dry bread crumbs | 7⁄10 Cup (10.67 tbs) | |
| Eggs | 2 | |
| Marjoram | 3⁄10 Teaspoon | |
| Milk | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2712 Calories from Fat 1211
% Daily Value*
Total Fat 137 g210.2%
Saturated Fat 55 g275.1%
Trans Fat 6.7 g
Cholesterol 1007 mg335.7%
Sodium 1326.9 mg55.3%
Total Carbohydrates 162 g54.1%
Dietary Fiber 6.9 g27.4%
Sugars 31.4 g
Protein 203 g405.1%
Vitamin A 129.7% Vitamin C 243.8%
Calcium 129.5% Iron 1020.6%
*Based on a 2000 Calorie diet
Directions
Sprinkle 7 tablespoon water over part of mixture; gently toss with fork.
Push to side of bowl.
Repeat till all is moistened.
Form into ball.
Flatten on lightly floured surface by pressing 3 times across in both directions.
Roll from center to edge into 7-inch circle.
Cut the pastry into 6 wedges.
Drain clams, reserving 1/2 cup liquid.
Cook celery and onion in butter till tender but not brown.
Stir in clam liquid, 1 cup milk, crumbs, eggs, 3/4 teaspoon salt, marjoram, and 1/8 tea spoon pepper.
Cook and stir till thickened and bubbly.
Stir in clams; turn mixture into 1 1/2-quart casserole.
Arrange pastry wedges atop mixture.
Brush with milk.
Bake at 350° till pastry browns, 40 to 45 minutes.
Chef
