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Clam and Potato Casserole

 

15

Yield

6

servings

Prep

20

min

Cook

55

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 quart clams
shucked
*
¼ cup all-purpose flour
1 dash black pepper
*
1 ½ cups clam juice
from clams, and milk, mixed
*
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

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.

Repeat.

Sprinkle with cheese and paprika.

Bake at 350℉ (180℃) for 45 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 32246% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 758mg 32%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 24%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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