Hot Pot Clam Casserole
|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)|
|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.