Macaroni with Oysters and Clams Recipe
Ingredients
| Butter | 3 Tablespoon | |
| White onions | 2 Small, minced | |
| Flour | 1 1/2 Tablespoon | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cup of grated Swiss cheese | ||
| Lemon juice | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/2 pound of elbow macaroni, cooked very al dente, drained | ||
| Oysters | 2 Cup (16 tbs), canned | |
| Sharp cheddar cheese | 1/3 Cup (16 tbs), grated | |
| Breadcrumbs | 1/3 Cup (16 tbs) | |
Directions
In a saucepan, heat the butter and saute the onions until soft.
Stir in the flour, over low heat, blending it into a smooth paste.
Slowly add the cream, stirring into a smooth sauce, then blend in the cheese, lemon juice, salt, paprika, cayenne, and Worcestershire sauce.
Taste for seasoning.
In a casserole, alternate layers of pasta, oysters, and clams.
Pour the sauce over the layers and sprinkle with the cheese and breadcrumbs mixture.
Cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until bubbling and golden.
Stir in the flour, over low heat, blending it into a smooth paste.
Slowly add the cream, stirring into a smooth sauce, then blend in the cheese, lemon juice, salt, paprika, cayenne, and Worcestershire sauce.
Taste for seasoning.
In a casserole, alternate layers of pasta, oysters, and clams.
Pour the sauce over the layers and sprinkle with the cheese and breadcrumbs mixture.
Cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until bubbling and golden.
Chef
