Baked Clams And Rice
|Hot milk||2 Cup (32 tbs)|
|Butter/Margarine||6 Tablespoon, divided|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned pepper||1⁄8 Teaspoon|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Minced clams||2 Can (20 oz) (With Juice)|
|Cooked rice||3 Cup (48 tbs)|
|Soft bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated sharp cheese||2 Tablespoon|
Warm milk in Radarange oven 1 1/2 minutes.
Measure 4 tablespoons butter into glass bowl; cook in oven 45 seconds.
Blend in flour and seasonings.
Gradually stir in hot milk.
Cook in oven 1 1/2 minutes, stir; cook 30 seconds to 1 minute longer.
Mix in tomato paste and clams with their juice.
Cook in oven 1 minute longer, stir well.
Alternate layers of rice and clam mixture in 2 quart casserole.
Melt remaining butter, mix with bread crumbs and cheese.
Sprinkle over top.
Cook in oven 8 to 9 minutes, turning casserole a quarter turn every 3 minutes.