Clam & Potato Casserole
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
clams
shucked |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ½ | cups |
clam juice
and milk |
*
|
| 1 | large |
onions
chopped |
|
| 1 | x |
paprika
|
*
|
| 1 | stick |
butter
or margarine |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | tablespoon |
curry powder
|
|
| 6 | each |
potatoes
boiled, sliced |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
clams
shucked |
*
|
| 59 | ml |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 355 | ml |
clam juice
and milk |
*
|
| 1 | large |
onions
chopped |
|
| 1 | x |
paprika
|
*
|
| 113 | g |
butter
or margarine |
|
| 7.5 | ml |
salt
|
|
| 3.8 | ml |
curry powder
|
|
| 6 | each |
potatoes
boiled, sliced |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Drain juice from clams and save liquid.
Chop clams.
Melt butter.
Blend in flour and seasonings. Mix clam juice with milk to make 1½ 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.
Sprinkle with cheese and paprika.
Bake at 350℉ (180℃). for 45 minutes.
