32 each ritz crackers
2 each eggs (beaten)
10 oz can of cream mushroom soup
2 1/2 cup minced clams w/juice
1/2 cup milk
Directions
Mix all together and pour into greased 2 qt. casserole. Crumble
additional crackers on top. Bake at 300F for 1 hour.
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
Servings: 4 servings
Clam Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Fish; Main Dish; Seafood
The History of Recipes
It is possible to read the history of `recipes` way back into antiquity, at least as far into history as the early Egyptians, and possibly even further. In practice though, these, ancient records were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe found, according to historians are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the ancient cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later, there were some recipe books from the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but rather recipes for the types of meals cooked for the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes created an increase in books on cooking, many of which are now in private collections. For the decades that followed, the rich and powerful families of Wesstern Europe competed to offer the best banquets, and as a result chefs and their recipes were much in demand. However, it was during the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are in great demand, due to increased literacy, more spare time and having more money. The arrival of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Clam Casserole recipe.
