Baked clams in mornay sauce

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 tablespoon Flour
1 cup Milk
3 tablespoons Grated Swiss cheese
2 tablespoons Grated Parmesan cheese
½ teaspoon Dijon mustard Salt and peppre to taste
1 pint Fresh shelled clams, minced Dry white wine to cover
2 tablespoons Bread crumbs
2 teaspoons Chopped parsley
2 teaspoons Chopped chives

Directions

To make sauce, melt butter in pan, add flour; Gradually add milk, stirring constantly, and cook until sauce thickens. Add Swiss cheese, 1 tb Parmesan cheese, mustard, salt and pepper. Cook, stirring, until cheese melts. Place clams in seperate saucepan. Add just enough wine to cover; simmer 5 minutes or until wine has evaporated. Preheat oven to 350. Combine clams and sauce, mix well. Spooon into scallop cooking shells or ramekins. Blend bread crumbs, 1 tb Parmesan, parsley and chives together; sprinkle over clam mixture. Dot with remaining butter; place shells on baking sheet. Bake 15 minutes.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-11-94

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