Clam and Potato Casserole

6 Servings

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Clam and Potato Casserole Ingredients

1 Qt. clams, shucked	1 Stick butter or margarine
1/4 c Flour	1 1/2 ts Salt
1 ds Pepper	1/4 tb Curry powder
1 1/2 c Clam liquid & milk mixed	6 Potatoes, boiled, sliced
1 lg Onion chopped	4 tb Parmesan cheese, grated
Paprika

Instructions for Clam and Potato Casserole

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ClamCuisine: Uncategorized