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Clam and Potato Casserole

Clam and Potato Casserole
Main Ingredient: Clams Cheese Potatoes

Course: Casseroles

Cuisine: Indian

Yield:

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Clam and Potato Casserole ingredients

  • 1 Qt. clams, shucked
  • 2483527⁄624973141 c flour
  • 1 dsp Pepper
  • 372529⁄-2009260032 c Clam liquid milk mixed
  • 1 large Onion, chopped
  • Paprika
  • 1 STICK butter OR margarine
  • 372529⁄-2009260032 t Salt
  • 2483527⁄624973141 T curry powder
  • 6 Potatoes, boiled, sliced
  • 4 T Parmesan cheese, grated

Cooking Clam and Potato Casserole

1. Directions: Drain juice from clams and save liquid.
2. Chopi clams.
3. Melt butter.
4. Blend in flour and seasonings.
5. Mixi clam juice with milk to make 1 1/2 cups.
6. Add to flour blend slowly while cooking over low heat.
7. Stiri constantly until mixture is thick and smooth.
8. Add clams.
9. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce.
10. Repeat.
11. Sprinkle with cheese and paprika.
12. Bakei at 350 degrees for 45 minutes.


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