Clam loaf Recipe – Eats Now

Name: Clam loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 fairly large cherrystone clams; 1 3/4 cups fresh clam juice, to be used for a sauce; 4 tablespoons butter, plus butter for greasing the pan; 3 tablespoons flour; 1 cup milk; 60 crackers with unsalted tops, about 6 ounces; 1 cup finely chopped onion; 1 cup finely chopped heart of celery; 1 teaspoon finely minced garlic; 1/2 cup coarsely chopped parsley; Freshly ground pepper to taste; 2 eggs, lightly beaten; Clam sauce with Pernod or Ricard (see recipe)

Servings: persons

24 fairly large cherrystone clams
1 3/4 cups fresh clam juice, to be used for a sauce
4 tablespoons butter, plus butter for greasing the pan
3 tablespoons flour
1 cup milk
60 crackers with unsalted tops, about 6 ounces
1 cup finely chopped onion
1 cup finely chopped heart of celery
1 teaspoon finely minced garlic
1/2 cup coarsely chopped parsley
Freshly ground pepper to taste
2 eggs, lightly beaten
Clam sauce with Pernod or Ricard (see recipe)

1
Preheat oven to 350 degrees.
2
Shuck the clams, and reserve the clams and juice.
3
There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce.
4
Set aside
5
Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
6
Add three-quarters of a cup of the milk, stirring rapidly with the whisk.
7
Cook, stirring often, about five minutes.
8
Crumble the crackers in a mixing bowl and add the sauce, stirring.
9
Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic.
10
Cook, stirring, until the mixture is wilted.
11
Put the clams on a flat surface and chop them finely with a knife.
12
Add the clams to the cracker mixture.
13
Add the cooked vegetables, the parsley and the pepper.
14
Add the remaining milk and the eggs, and stir to blend.
15
Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches.
16
Add the clam mixture and smooth over the top.
17
Cover with foil and place in the oven.
18
Bake 30 minutes and remove the foil.
19
Continue baking 30 minutes longer.
20
Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 fairly large cherrystone clams, 1 3/4 cups fresh clam juice, to be used for a sauce, 4 tablespoons butter, plus butter for greasing the pan, 3 tablespoons flour, and more.

Yes, Clam loaf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions