| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish/sea, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
|
Qt. clams, shucked |
| 1/4 |
c |
Flour |
| 1 |
ds |
Pepper |
| 1 1/2 |
c |
Clam liquid & milk mixed |
| 1 |
lg |
Onion chopped |
|
|
Paprika |
| 1 |
|
Stick butter or margarine |
| 1 1/2 |
ts |
Salt |
| 1/4 |
tb |
Curry powder |
| 6 |
|
Potatoes, boiled, sliced |
| 4 |
tb |
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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