Clam And Potato Casserole |
Course : Casseroles
Serves: 6 |
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Ingredients:
1 quart clams -- shucked |
1/4 cup flour |
1 dash pepper |
1 1/2 cups clam liquid and milk mixed |
1 large onion chopped |
1 teaspoon paprika |
1 stick butter or margarine |
1 1/2 teaspoons salt |
1/4 tablespoon curry powder |
6 medium potatoes -- boiled, sliced |
4 tablespoons parmesan cheese -- grated |
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Preparation / Directions:
Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.
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