Clam and Potato Casserole
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clam liquid, mixed with milk
potatoes, sliced and boiled
parmesan cheese, grated
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, stirring 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; repeat.
Sprinkle with cheese and paprika.
Bake at 350 degrees for 45 minutes