Hot Pot Clam Casserole
|Melted butter||1⁄2 Cup (8 tbs) (125 Milliliter)|
|All purpose flour||30 Milliliter (2 Tablespoon)|
|Evaporated milk||1 Cup (16 tbs) (250 Milliliter)|
|Clams with juice||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Chopped onion||1 Cup (16 tbs) (250 Milliliter)|
|Diced raw potatoes||3 Cup (48 tbs) (750 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Black pepper||1⁄4 Teaspoon (1 Milliliter)|
|Chili pepper||1⁄8 Teaspoon (0.5 Milliliter)|
|Celery seed||1 Teaspoon (125 Milliliter)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Hard cooked eggs||3 , quartered|
|Brown breadcrumbs||1 Cup (16 tbs) (250 Milliliter, Soft)|
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 for 20 minutes at 350F (180C).
Uncover and bake until potatoes are tender and top is lightly browned, about 20 minutes.