Clam And Potato Casserole Recipes

Steps:

• Crush crackers.
• Mix clams or other seafood and crackers together.
• Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
• Divide the seafood mixture between the casserole dishes.
• Add melted butter over the top of each casserole dish.
• Squirt desired amount of lemon juice over top.
• of all.
• Sprinkle with desired amount of salt and pepper.
• Bake for 25 minutes at 325.

Steps:

• Saute first 4 ingredients in a large skillet, simmering for a few minutes.
• Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
• Place in a casserole dish and sprinkle with Parmesan cheese.
• Bake at 325 degrees F. for 20-30 minutes.

Steps:

• 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

Steps:

• Wash the clams well, in several changes of water, until the water contains no traces of sand. Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems. Cover, and turn heat to high.
• While clams and potatoes cook, combine parsley leaves and thin stems in a blender with garlic and oil. Blend, adding water as necessary to make a smooth purée (it will take 1/2 cup or more). Add salt to taste, and transfer to a bowl.
• Cook clam-potato mixture until potatoes are tender, about 15 minutes. Remove and discard thick stems, then stir half the purée into clams and serve, passing the rest at table.