Chunky clam rarebit

Yield: 9 servings

Measure Ingredient
3 tablespoons Butter
½ cup Chopped green bell pepper
½ cup Chopped mushrooms
3 tablespoons Flour
1 can (28 oz) Italian peeled --
\N \N Tomatoes; crushed, w
1 cup Milk
2 cups Shredded Cheddar cheese --
\N \N (about 8 ozs.)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cans (6-1/2 oz.) minced clams

1. In a large saucepan, melt butter over medium heat. Stir in green pepper and mushrooms and cook until softened but not browned, about 5 minutes. 2. Stir in flour. Cook, stirring, 1 minute. Gradually add tomatoes and their liquid, stirring constantly. Add milk, cheese, mustard, Worcestershire, and clams with liquid and cook, stirring, until heated through and cheese has melted, about 5 minutes.

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