Macaroni with Oysters and Clams
|White onions||2 Small, minced|
|Flour||1 1⁄2 Tablespoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Grated swiss cheese||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Elbow macaroni||1⁄2 Pound, cooked al dente, drained|
|Clams||1 Cup (16 tbs) (Whole, Fresh / Canned)|
|Oysters||1 Cup (16 tbs) (Fresh / Canned)|
|Grated sharp cheddar cheese||1⁄3 Cup (5.33 tbs)|
|Breadcrumbs||1⁄3 Cup (5.33 tbs)|
In a saucepan, heat the butter and saute the onions until soft.
Stir in the flour, over low heat, blending it into a smooth paste.
Slowly add the cream, stirring into a smooth sauce, then blend in the cheese, lemon juice, salt, paprika, cayenne, and Worcestershire sauce.
Taste for seasoning.
In a casserole, alternate layers of pasta, oysters, and clams.
Pour the sauce over the layers and sprinkle with the cheese and breadcrumbs mixture.
Cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until bubbling and golden.