There are recipes that SCREAM comfort, love, and all things good.
This is not one of those recipes.
Found on a vintage advertising page I really enjoy visiting; this mid-century concoction of canned corn, clams, eggs, Béchamel sauce (OK, they call it white sauce), parsley, and pimiento looked as tho’ it could be a riff on a chowder. *sigh* It wasn’t terrible, it just wasn’t too, too good. Still, all thanks to poster saltycotton for sharing.
INGREDIENTS
•1 can (7 oz) minced clams
•Milk
•3 tbsp butter
•4 tbsp flour
•3 eggs
•1 can (15-1/4 oz) whole kernel corn
•1 tbsp chopped pimiento
•4 tbsp chopped onion – I used 6 tbsp
•2 tbsp fresh minced parsley – I used 3 tbsp
•1 tsp celery seed
•1-1/4 tsp dry mustard
•1/2 tsp salt
•1 tbsp lemon juice
Drain the clams, saving the liquid in a measuring cup. Add enough milk to the liquid to make 1-1/4 cup and proceed to 
make a Béchamel with the flour and the butter. You could add 1/4 tsp of salt to the milk and clam liquid mixture – I didn’t, and mebbe that’s what made this casserole so mind-numbingly blah, tho’ I doubt it – there should have been more than enough sodium in the canned clam liquid.
All-righty then! white sauce made, let’s make us a casserole!
Heat oven to 350º.
Beat the eggs, then add the clams, the drained corn, pimiento, onion, parsley, and seasonings. I also added a good dash – mebbe 1/2 tsp – of hot sauce.
Stir the Béchamel into the mixture and turn into a casserole dish.
The original recipe just said to bake for 50 minutes, or until a knife inserted in the center comes out clean. I chose to bake mine covered for 30 minutes, then uncovered for another 20.
It came out light, a not unattractive color, and just about totally devoid of flavor – mebbe I should’ve added mayonnaise or something.
Mebbe if I’d served it as a breakfast casserole on toast points with Hollandaise sauce over all – now that would’ve been the true midcentury solution!
In any event, I have much better things to do with a can of clams; wicked good clam dip, for one, and clam puffs for another.