Clam and Potato Casserole

Clam And Potato Casserole

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  • 1 qt
    clams, shucked
  • 1/4 c
  • 1 dash(es)
  • 1.5 c
    clam liquid, mixed with milk
  • 1 large
    onion, chopped
  • 1/4 tsp
  • 1 stick
  • 1.5 tsp
  • 1/4 Tbsp
    curry powder
  • 6
    potatoes, sliced and boiled
  • 4 Tbsp
    parmesan cheese, grated

How to Make Clam and Potato Casserole


  1. Drain juice from clams and save liquid; chop clams.
  2. Melt butter; blend in flour and seasonings.
  3. 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.
  4. Add clams.
  5. Place half of potatoes in greased casserole, sprinkle half the onions over potatoes and cover with half the sauce; repeat.
  6. Sprinkle with cheese and paprika.
  7. Bake at 350 degrees for 45 minutes

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About Clam and Potato Casserole

Course/Dish: Fish Seafood Casseroles
Other Tag: Quick & Easy

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