Title: Clam and potato casserole
 Categories: Fish/sea, Casseroles
      Yield: 6 Servings
 
      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.