Clam & Potato Casserole

This vintage casserole surprises you with a whisper of curry powder woven through tender clams and soft potato slices. You’ll build a silky cream sauce from scratch using the precious clam juice mixed with milk, then layer everything like a savory lasagna.

The curry doesn’t dominate but adds warmth and complexity that makes this dish more interesting than your standard clam chowder bake. Chopped onions scattered between the layers melt into sweet pockets throughout.

Grated parmesan and a dusting of paprika crown the top, baking into a golden crust that gives way to steamy, ocean-scented layers underneath. Serves 6 hungry folks looking for something a little different from the usual seafood rotation.

Pro Tips

• Save every drop of clam juice when you drain the shucked clams (it’s liquid gold for flavor)
• Use russet or Yukon gold potatoes boiled until just tender, then slice them while still warm for easier layering
• Don’t skip the “repeat” step in the original directions to create proper layers (half potatoes, half onions, half sauce, then repeat)
• The curry powder should be fresh (not stale) for best flavor, but use a light hand so it enhances rather than overwhelms the delicate clam taste
• Let the casserole rest 5 minutes after baking so the sauce settles and makes cleaner servings