Be the first to Fresh clams are mixed with potatoes, and topped with a Cheddar cream sauce that makes its own crust. Cherrystone, littleneck, and topneck clams work well in this recipe.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 2 dozen clams (cherrystone, littleneck or topneck)
- 6 Tablespoons butter or margarine
- 4 eggs
- 2 cups milk
- Salt and pepper
- 3 potatoes, diced
- 1 small onion chopped
- 1 cup biscuit mix
- Dash of nutmeg
- 4 Tablespoons grated Cheddar cheese
Preparation:
Preheat oven to 400 degrees F.
Shuck clams, drain and coarsely chop meats.
Dice potatoes, boil until tender and drain.
Melt butter or margarine in a skillet. Add onion and saute until transparent.
In a blender, mix eggs, biscuit mix, milk, dash of nutmeg, salt, pepper, and grated Cheddar cheese. Blend until smooth (15 seconds on high speed, or 1 minute with a hand beater).
Grease a 10-inch pie plate. Mix potatoes, onions, and clams in pie plate. Pour biscuit mixture over potatoes and clams. Bake until golden brown, approximately 35 to 40 minutes.
Yield: 4 to 6 servings
Recipe Source: Sea Grant Marine Advisory Service
Reprinted with permission.
Shuck clams, drain and coarsely chop meats.
Dice potatoes, boil until tender and drain.
Melt butter or margarine in a skillet. Add onion and saute until transparent.
In a blender, mix eggs, biscuit mix, milk, dash of nutmeg, salt, pepper, and grated Cheddar cheese. Blend until smooth (15 seconds on high speed, or 1 minute with a hand beater).
Grease a 10-inch pie plate. Mix potatoes, onions, and clams in pie plate. Pour biscuit mixture over potatoes and clams. Bake until golden brown, approximately 35 to 40 minutes.
Yield: 4 to 6 servings
Recipe Source: Sea Grant Marine Advisory Service
Reprinted with permission.
