Clam & Potato Casserole
By Chef K.T. Murphy
1 qt. clams, shucked
1/4 cup flour
1 dash pepper
1 1/2 cup clam liquid & milk mixed
1 large onion chopped
1 stick butter or margarine
1 1/2 teaspoon salt
1/4 tablespoon curry powder
6 potatoes, boiled, sliced
4 tablespoon Parmesan cheese, grated
Drain juice from clams and save liquid.
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.
Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce.
Sprinkle with cheese and paprika.
Bake at 350 degrees for 45 minutes.
All the best, Good Food makes For Better Decisions.