So, posting recipes isn't normally a thing I do. I love having all my recipes together on Pinterest, but to pin something on Pinterest, it has to exist on the internet and this recipe doesn't. So, I'm making it exist.
This is a recipe that was given to my mother back in the eighties by an elderly lady in Connecticut that she took care of. And it's pure, unadulterated, unhealthy deliciousness. I rarely make it, although I don't know why. I love it, it's cheap, it's fast and easy, and it's so rich that you barely eat any, so you have plenty of leftovers.
I know. You're thinking, "Clams? Yuck!" But trust me.
I am not a food blogger.
Two cans chopped clams (if you REALLY hate clams that much, you can make it with small scallops.)
8 TBS (1/2 cup) butter
1 1/2-2 cups crushed milk crackers or lightly salted Ritz (Milk crackers are a thing that exist in Connecticut. I have never found them anywhere else, so I use Ritz. Regular Ritz are too salty, but hunt of salt Ritz are perfect. I use two full sleeves.)
1 cup heavy cream
Garlic powder (I just sprinkle in a generous amount)
Salt an pepper to taste
Crumbled bacon (I have never made it with this, but as I was typing up the recipe just now, I had an epiphany. Topping it with crumbled bacon is a thing I must do sometime.)
Pre-heat oven to 350 (F)
Melt butter. Mix with cracker crumbs, garlic, salt, and pepper. Press slightly more than half into a deep pie dish. (It doesn't have to be a deep dish pie pan, but it can't be too shallow, either.)
Drain the juice from ONE can of clams. Mix clams (and juice from the undrained can) with cream. Pour into pie pan.
Top the cream mixture with the remaining crumbs.
Bake for 20-30 minutes (until top is lightly golden). Let cool for 10-15 minutes, then slice and serve. And die from ecstasy.
No, seriously. I'm not. I know you're shocked.