Clam And Potato Casserole |
Course : Curry
Serves: 6 |
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Ingredients:
1 quart clams -- shucked |
1/4 cup flour |
1 dash black 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 large 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 potatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350F for 45 minutes.
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