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Creamed Clams

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  Minced clams 2 Can (20 oz)
  Milk 1⁄4 Cup (4 tbs)
  Clam juice 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Finely chopped celery 3⁄4 Cup (12 tbs)
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Tabasco 1 Dash
  Finely chopped parsley 1 Tablespoon
  Toast pieces 4

Heat butter in blazer pan over moderate heat, add celery and cook until tender.
Stir in flour and let bubble.
Place over boiling water in pan and slowly stir in milk and clam juice.
Cook until thickened, stirring occasionally.
Add clams, seasonings and parsley

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