Ingredients
- 2 large eggplant
- 1 teaspoon House Seasoning, recipe follows
- 5 tablespoons butter
- 1 (10-ounce) can minced clams, drained, juice reserved
- 1 cup cracker crumbs
- 1/2 cup half-and-half
Directions
Preheat oven to 350 degrees F.
Peel the eggplant and cut it into thin rounds. Bring a pot of water to a boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 3 tablespoons of the butter.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.
Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By Dianne the Cookie
Indiana
on September 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great idea, Paula ! Sassy ingredients. But I tried a major OVERHAUL! (;>\
My science kicked in when reading some comments! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense seafood combination of crab meat and shrimp worked better!
My take-
Chunk- cut eggplant, coat pieces with an egg and MASO corn flour, cayenne, SEASONED salt; SHALLOW FRY in oil till toasty. Drain on paper towel;
Saute 6 oz. CHORIZO , drain, and place in bowl: ADD 1/2 diced red bell, 1/4 cup diced onion, house seasoning. Microwave 1 minute. ADD 8-10 oz drained crab meat, 10 raw peeled shrimp, 1/4 can CREAM of MUSHROOM soup. Layer in cassarole: fried zucchini, seafood mixture. Top w/ crushed Ritz-type crackers, remaining butter and crab liquor;drizzled butter and nutty TAHINI. Bake w/ foil cover till last 5 minutes. Cool. Zowie!
By m.eveland
Gilroy, CA
on August 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was very nervous after reading the other reviews so I changed a few things and it was actually really good. Saute the eggplant with butter, a little onion and garlic and a little extra house seasoning. I also only used 1/4 cup half and half with about half of the clam juice so it wouldn't be "soupy". My husband ate almost the entire dish, I was impressed- it is worth trying.
By aumama
on June 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Terrible! Eggplant and clams, what was I thinking?
Read all 29 reviews