Clam and Potato Casserole
clam liquid, mixed with milk
potatoes, sliced and boiled
parmesan cheese, grated
1Drain juice from clams and save liquid; chop clams.
2Melt butter; blend in flour and seasonings.
3Mix clam juice with milk to make 1 1/2 cups; add to flour blend slowly while cooking over low heat, stirring constantly until mixture is thick and smooth.
5Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce; repeat.
6Sprinkle with cheese and paprika.
7Bake at 350 degrees for 45 minutes