Clam and Potato Casserole
Drain juice from clams and save liquid.
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.