Down East Clam Pie

• 1 pound shucked steamer clams
• 1/4 cup minced yellow onion
• 1/4 cup minced red bell pepper
• 2 tablespoons minced flat-leaf parsley
• 6 tablespoons unsalted butter
• 24 saltine crackers
• 3/4 cup milk or half-and-half
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper
• 1/4 to 1/2 teaspoon ground red chili pepper, optional

1. Heat oven to 325 degrees.
2. Pick over clams, and set them in a colander over a bowl to collect juices.
3. When clams are well drained, transfer them to another bowl.
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.
5. Add to bowl with clams.
6. Crumble half the saltines in your hands, and stir into clam mixture.
7. Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup.
8. Add to clam mixture along with eggs, and stir to mix well.
9. Add salt and black pepper to taste, and chili pepper, if you wish.
10. Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or souffle dish.
11. Turn clam mixture into dish.
12. Crumble remaining saltines a little more finely than first batch.
13. In saute pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown.
14. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes.
15. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes.
16. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking.
17. Remove from oven and serve immediately.

clams, yellow onion, red bell pepper, flatleaf parsley, unsalted butter, crackers, milk, eggs, salt, ground red chili pepper

Taken from cooking.nytimes.com/recipes/10943 (may not work)