1 (7 oz.) can clams
3 eggs, beaten
1 c. cream style corn
1/2 c. cracker crumbs
1 tbsp. melted butter
1 tbsp. onion, minced
2 tbsp. pimento, chopped
1/2 tsp. salt
dash cayenne
milk

Drain liquid from clams in a cup and fill cup with milk. Combine with beaten eggs. Add remaining ingredients and pour into a greased casserole.

Bake in a moderate oven, 375°F, until firm, about 45 minutes.

Serves 6.