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Hot Pot Clam Casserole

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The hot pot clam casserole is prepared with clams, potatoes and eggs. Combined together with milk, onions, chili pepper seeds, celery seeds and parsley, the hot pot clam casserole is sprinkled with crumbs and baked till the top is a lovely light brown.
  Melted butter 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Evaporated milk 1 Cup (16 tbs)
  Clams with juice 2 Cup (32 tbs)
  Chopped onion 1 Cup (16 tbs)
  Diced raw potatoes 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chili pepper 1⁄8 Teaspoon
  Celery seed 1 Teaspoon
  Chopped parsley 2 Tablespoon
  Hard-cooked eggs 3 , quartered
  Soft bread crumbs 1 Cup (16 tbs)

Mix the butter and flour together in a casserole.
Add milk and clam juice, chopped clams and all remaining ingredients except the bread crumbs.
Sprinkle the crumbs on top.
Cover and bake at 350F for 20 minutes, uncover and bake until potatoes are tender and top is lightly browned, about 20 minutes.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 1133

% Daily Value*

Total Fat 129 g197.8%

Saturated Fat 73.4 g367.1%

Trans Fat 0 g

Cholesterol 1135.8 mg378.6%

Sodium 6169.7 mg257.1%

Total Carbohydrates 168 g56%

Dietary Fiber 12.9 g51.5%

Sugars 36.8 g

Protein 98 g196.3%

Vitamin A 136.8% Vitamin C 98.7%

Calcium 102.5% Iron 75.7%

*Based on a 2000 Calorie diet

Hot Pot Clam Casserole Recipe