1 (7 oz.) can clams
1 tbsp. minced onion
1/2 tsp. salt
1 can creamed corn
1 tbsp. butter
3 eggs, beaten
2 tbsp. pimiento
1/4 tsp. cayenne
1/2 c. cracker crumbs

Drain clams into cup, add milk enough to make one cup liquid. Beat eggs and combine all ingredients. Pour into greased casserole and bake at 375 degrees until firm, about 45 minutes.