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