Clam And Potato Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Casseroles, Fish/sea | 6 | Servings | |
INGREDIENTS
| 1 | Qt. clams, shucked | |
| 1/4 | c | Flour |
| 1 | ds | Pepper |
| 1 1/2 | c | Clam liquid & milk mixed |
| 1 | Onion chopped | |
| Paprika | ||
| 1 | Stick butter or margarine | |
| 1 1/2 | t | Salt |
| 1/4 | T | Curry powder |
| 6 | Potatoes, boiled sliced | |
| 4 | T | Parmesan cheese, grated |
INSTRUCTIONS
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 potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 7.3mg
Sodium: 806.6mg
Potassium: 421.7mg
Carbohydrates: 22g
Fiber: 2.2g
Sugar: 3.3g
Protein: 5.4g