You are here

Clams Mornay's picture
  Canned minced clams 8 Ounce, drained, reserve liquid (1 Can)
  Bottled clam juice 8 Ounce (1 Bottle)
  Rice 1⁄2 Cup (8 tbs) (Brand)
For cheese sauce
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Butter/Margarine 2 1⁄2 Tablespoon
  Chopped shallots/Green onions 2 Tablespoon
  Tomato paste 1 Tablespoon
  Dried chopped chives 1 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Shredded swiss cheese 1⁄4 Cup (4 tbs)

Add reserved liquid from clams to bottled clam juice to make 1-1/3 cups liquid.
Cook rice with liquid and 1/2 tablespoon of the butter or margarine according to package direction for half the basic recipe, omitting the salt.
In a small saucepan, melt remaining butter or margarine.
Add shallots or green onions and saute* 5 minutes.
Stir in tomato paste and chives.
Add rice and clams.
Mix well.
Spoon into individual ramekins or small baking shells.
Spoon Cheese Sauce over rice and clam mixture.
Place in broiler, 3 inches below heat source, until lightly browned and bubbling.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (14 votes)