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.
•1 can (7 oz) minced clams
•3 tbsp butter
•4 tbsp flour
•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.