How To make Clam and Potato Casserole
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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Rice, Potatoes and Mussels Casserole (Tiella Pugliese)
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Clam Chowder Casserole
Alice and Hedgehog make a creamy and delicious casserole!
Potato & Corn Chowder, SIMPOL!
Comforting soup to start your week! Surely you will love this simpol, creamy and flavorful Soup! Luto na ????
INGREDIENTS:
1 tablespoon cooking oil
4 tablespoons butter
1/2 cup minced white onion
1 tablespoon minced garlic
1/2 cup diced bacon
4 tablespoons flour
4 cups chicken stock
1 stalk diced celery
1 can whole kernel corn
2 pieces boiled potatoes
Salt, to taste
1 cup Arla Cooking Cream
1/4 teaspoon nutmeg powder
1 teaspoon dried parsley
Black pepper, to taste
1/4 teaspoon Worcestershire sauce
2 drops hot sauce
Garnish:
1/2 cup grated cheddar cheese
Chopped spring onions
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Cookware: Masflex Cookware
How to Make: New England Clam Chowder
Ingredients:
1 cup celery
1 cup onions
1 tbsp minced garlic
4 cups cubed potatoes
1- 32 oz chicken broth
1- 8oz bottle clam juice
3 chicken bouillon cubes
1 1/2 tsp white pepper
1 1/12 thyme
2 heaping tbsp all purpose flour
2 cups half and half
3 cans chopped clams (undrained)
3 heaping tbsp cornstarch
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Stuffed Baked Clams
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The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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