Try this Clam and Potato Casserole recipe, or contribute your own.
Suggest a better descriptionDirections: 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.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 161 | ||
Calories from Fat: 137 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 2.9mg | 0 % | |
Potassium 31.7mg | 1 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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