Clam Pudding

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:

  1. Melt 1 stick of butter in a skillet.

  2. Add both crackers and toss together well.

  3. Toss together well and season with salt, pepper and a dash of mace.  

  4. Add 1 quart of ground sea clams and simmer together for one minute.

  5. Cool slightly.

  6. Add 4 lightly beaten eggs, mix well and turn into a casserole dish.

  7. Bake at 375 degrees for one hour.  

 

Some people add a dash of Tabasco.