Clams Mornay Recipe
Ingredients
| Minced | 1 Can (10oz), drained | |
| Clam Juice | 1 Bottle (1l) | |
| 1/2 cup Brand Rice | ||
| Butter | 2 Tablespoon (Cheese Sauce:) | |
| Flour | 2 Tablespoon (Cheese Sauce:) | |
| Milk | 1 Cup (16 tbs) (Cheese Sauce:) | |
| Butter/Margarine | 1/2 Tablespoon (Cheese Sauce:) | |
| 2 tablespoons chopped shallots or green onions | ||
| Tomato Paste | 1 Tablespoon (Cheese Sauce:) | |
| Chopped chives | 1 Teaspoon, dried (Cheese Sauce:) | |
| Parmesan cheese | 1 /4 Cup (16 tbs), grated (Cheese Sauce:) | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) (Cheese Sauce:) | |
Directions
Add reserved liquid from clams to bottled clam juice to make 1-1/3 cups liquid.
Cook rice with liquid and 1/2 tablespoon of the butter or margarine according to package direction for half the basic recipe, omitting the salt.
In a small saucepan, melt remaining butter or margarine.
Add shallots or green onions and saute* 5 minutes.
Stir in tomato paste and chives.
Add rice and clams.
Mix well.
Spoon into individual ramekins or small baking shells.
Spoon Cheese Sauce over rice and clam mixture.
Place in broiler, 3 inches below heat source, until lightly browned and bubbling.
Cook rice with liquid and 1/2 tablespoon of the butter or margarine according to package direction for half the basic recipe, omitting the salt.
In a small saucepan, melt remaining butter or margarine.
Add shallots or green onions and saute* 5 minutes.
Stir in tomato paste and chives.
Add rice and clams.
Mix well.
Spoon into individual ramekins or small baking shells.
Spoon Cheese Sauce over rice and clam mixture.
Place in broiler, 3 inches below heat source, until lightly browned and bubbling.
Chef
