50+ Friends Club Cookbook
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Clam Casserole

From the Kitchen of: Tyshee
This is a recipe given to me by my mother-in-law many years ago. The water version is good for people with milk intolerance and during Lent. The original recipe passed down for generations by the descendants of the Indians and Russians did not call for milk.

10 to 12		razor clams, chopped
2	tbsp	flour
		pats of butter
		salt to taste
		pepper to taste
1/2		medium onion, diced
1/2	tsp	granulated onion
1-1/2	cups	potatoes, diced
1-1-2	cups	liquid -- water, clam nectar, milk or a combination

• Put ingredients in to a casserole dish
• add your choice of liquid (s) (1/2 milk and 1/2 clam nectar suggested) and mix
• Bake at 350° F. or until potatoes are done
• A garnish of fried diced bacon or parsley is great but not part of the original recipe