Clam and Potato Casserole

• 1 quart clams shucked
• 1/4 cup flour, all-purpose
• 1 dash black pepper
• 1 1/2 cups clam juice and milk
• 1 large onions chopped
• 1 x paprika
• 1 stick butter or margarine
• 1 1/2 teaspoons salt
• 1/4 tablespoon curry powder
• 6 each potatoes boiled, sliced
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Drain juice from clams and save liquid.
2. Chop clams.
3. Melt butter.
4. Blend in flour and seasonings.
5. Mix clam juice with milk to make 1 1/2 cups.
6. Add to flour blend slowly while cooking over low heat.
7. Stir constantly until mixture is thick and smooth.
8. Add clams.
9. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce.
10. Sprinkle with cheese and paprika.
11. Bake at 350F (180C).
12. for 45 minutes.

flour, black pepper, clam juice, onions, paprika, butter, salt, curry powder, potatoes, parmesan

Taken from recipeland.com/recipe/v/clam-potato-casserole-36502 (may not work)