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