| Clam Casserole two 10 1/2 ounce cans of chopped clams
2 cups of cooked rice
1 cup of dry white wine
1/4 cup of butter
3 tablespoons of flour
1/2 cup of chopped mushrooms
2 egg yolks
1 cup of cream
salt and pepper to taste
1/2 cup of grated Parmesan cheese
Drain the clams, reserving liquid. Mix the clams with rice and liquid and wine. Melt the butter and stir in the flour smoothly. Add the wine mixture and cook, stirring constantly, until thickened. Add the mushrooms and cook, still stirring, for about 3 minutes. Beat the egg yolks with cream and add to sauce. Heat, but do not boil. Season to taste. Mix with clams and rice in a 2 - 3 quart casserole. Top with cheese and bake at 375ºF. until brown, about 20 minutes. Serves 4 |
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