How To make Clam & Potato Casserole
Ingredients: 1 Qt. clams, shucked
1/4 c Flour
1 ds Pepper
1 1/2 c Clam liquid & milk mixed
1 lg Onion chopped
Paprika 1 Stick butter or margarine
1 1/2 ts Salt
1/4 tb Curry powder
6 Potatoes, boiled, sliced
4 tb Parmesan cheese, grated
Directions: 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. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.
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COOKING FROM MY VINTAGE CROCK POT COOK BOOK! CLAM CASSEROLE FROM 1975!
It's time again to try a recipe from this fantastic vintage cookbook! The Rival Crock Pot Cooking book was a lucky find at the thrift shop and trying recipes out of it has been so fun! The 1970's brought the first slow cooker recipes, and this one was weird :)
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This baked zucchini potato gratin is creamy and cheesy with a sauce tastes like garlic Alfredo. Simple ingredients with so much flavor! This is like a potato gratin recipe.
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1 tablespoon minced garlic
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2 drops hot sauce
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Chopped spring onions
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Cookware: Masflex Cookware
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Hello There Friends, Today I'm going to show you how to make the World Famous Clam Chowder. This is such an amazing recipe that you must make! Make your own clam juice instead of buying it in the can and elevate your Clam Chowder. Let me know how you did in the comments below.
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