2 cn Clams, minced; 7 oz ea. 1/2 c Carrots; diced, cooked
1 c Onion; chopped 1/2 c Celery; diced, cooked
1/4 c Butter (or marg.); melted 3 Eggs; hard-cooked, chopped
1/4 c Flour, all-purpose 1 1/2 c Potatoes; seasoned, mashed
ds Pepper
Drain clams and reserve liquid. Add water to clam liquid to make 2
cups. Cook onion in butter until tender. Blend in flour and pepper;
add clam liquid and cook until thick, stirring constantly. Add
carrots, celery, eggs, and clams. Place in a well-greased 1-1/2
quart casserole dish. Cover with mashed potatoes and bake at 425
degrees for 20 to 25 minutes or until brown.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Yields
6 servings