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1
Heat oven to 325 degrees.
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2
Pick over clams, and set them in a colander over a bowl to collect juices.
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3
When clams are well drained, transfer them to another bowl.
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4
In a saute pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown.
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5
Add to bowl with clams.
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6
Crumble half the saltines in your hands, and stir into clam mixture.
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7
Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup.
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8
Add to clam mixture along with eggs, and stir to mix well.
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9
Add salt and black pepper to taste, and chili pepper, if you wish.
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10
Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or souffle dish.
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11
Turn clam mixture into dish.
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12
Crumble remaining saltines a little more finely than first batch.
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13
In saute pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown.
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14
Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes.
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15
If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes.
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16
If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking.
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17
Remove from oven and serve immediately.
