Clam Pudding
From Richmond Talbot
A real Plymouth favorite, somehow acquired from the kitchen of Fran Barnes.
From Richmond Talbot
A real Plymouth favorite, somehow acquired from the kitchen of Fran Barnes.
Ingredients:
a stick of butter
1 cup ground Pilot crackers
1 cup ground Ritz or saltines
salt, pepper and a dash of mace
1 quart of ground sea clams
4 lightly beaten eggs
To prepare:
Melt 1 stick of butter in a skillet.
Add both crackers and toss together well.
Toss together well and season with salt, pepper and a dash of mace. (not the rapist kind)
Add 1 quart of ground sea clams and simmer together for one minute.
Cool slightly.
Add 4 lightly beaten eggs, mix well and turn into a casserole dish.
Bake at 375 degrees for one hour.
Cool slightly.
Add 4 lightly beaten eggs, mix well and turn into a casserole dish.
Bake at 375 degrees for one hour.
Some people add a dash of Tabasco. (the cool kids do, anyway)
2 comments:
gross
i wouldn't recommend adding any oreos to this dish.
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