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Tuesday, August 15, 2017

A Grand Slam Clam Dinner

Janet Groene’s 
Creamed Clams

Here’s an easy, affordable way to have a seafood meal quickly, using tinned clams and canned cream. This is one of those desperation dinners that is made from pantry ingredients. My last minute hook-up cook-up is usually creamed tuna on toast, but this dish is another good choice, especially if you’re like me and usually have  hard-cooked eggs in the refrigerator.

8-ounce can minced clams
3 tablespoons cornstarch
14-ounce can of cream (such as Nestles)
3 hard-cooked eggs, diced
½ teaspoon dried thyme
Salt, pepper to taste

Drain clam juice into a cold saucepan and stir in cornstarch and cream. Turn on low heat and cook, stirring and adding milk or water when it becomes too thick. Keep heat low because it burns easily. When sauce is thick and creamy, stir in clams, eggs and seasonings. Heat through and spoon over biscuits,   toast, cornbread, pasta, rice, noodles or potatoes.  Serves 4. 
Cook’s note: despite your best stirring, a brown crust may form in the pan. To loosen it,  boil a heaping tablespoon of baking soda in a cup of water. 

See Janet Groene’s Pantry Recipe of the Week, made with pantry staples, at 

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