Clam and Potato Casserole Recipe

Name: Clam and Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart clams shucked; 1/4 cup flour, all-purpose; 1 dash black pepper; 1 1/2 cups clam juice and milk; 1 large onions chopped; 1 x paprika; 1 stick butter or margarine; 1 1/2 teaspoons salt; 1/4 tablespoon curry powder; 6 each potatoes boiled, sliced; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

1 quart clams shucked
1/4 cup flour, all-purpose
1 dash black pepper
1 1/2 cups clam juice and milk
1 large onions chopped
1 x paprika
1 stick butter or margarine
1 1/2 teaspoons salt
1/4 tablespoon curry powder
6 each potatoes boiled, sliced
4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1
Drain juice from clams and save liquid.
2
Chop clams.
3
Melt butter.
4
Blend in flour and seasonings.
5
Mix clam juice with milk to make 1 1/2 cups.
6
Add to flour blend slowly while cooking over low heat.
7
Stir 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
Sprinkle with cheese and paprika.
11
Bake at 350F (180C).
12
for 45 minutes.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart clams shucked, 1/4 cup flour, all-purpose, 1 dash black pepper, 1 1/2 cups clam juice and milk, and more.

Yes, Clam and Potato Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam and Potato Casserole

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