Ingredients
1 qt. clams, shucked
1/4 cup flour
1 dash pepper
1 1/2 cup clam liquid & milk mixed
1 large onion chopped
1 paprika
1 stick butter or margarine
1 1/2 tsp salt
1/4 tbsp curry powder
6 potatoes, boiled, sliced
4 tbsp parmesan cheese, grated
Directions
Directions: Drain juice from clams and save liquid. Chop clams. Melt
butter. Blend in flour and seasonings. Mix clam juice with milk to
make 1 1/2 cups. Add to flour blend slowly while cooking over low
heat. Stir constantly until mixture is thick and smooth. Add clams.
Place half of potatoes in greased casserole, sprinkle half the onions
over potoatoes and cover with half the sauce. Repeat. Sprinkle with
cheese and paprika. Bake at 350 degrees for 45 minutes.
Servings: 6 servings
Clam & Potato Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Fish; Main Dish; Potato; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the distant past, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times were skilled in the use of many different herbs, including some that we all recognise like bay, mint and asafoetida. Continuing our culinary historical journey, there are a couple of interesting recipe books from the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that is served today, but rather recipes for the types of food on the tables of the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, such as coriander, parsley, and basil. These new foods and tastes was responsible for an increase in books on cooking, some of which still exist in private libraries. The TV revolution brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Clam & Potato Casserole recipe.
