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Baked Clams in Mornay Sauce




Source of Recipe


Internet


List of Ingredients




3 tbsp butter
1 tbsp flour
1 cup milk
3 tbsp grated Swiss cheese
2 tbsp grated parmesan cheese
1/2 tsp Dijon mustard
salt and pepper to taste
1 pint fresh shelled clams; minced
dry white wine to cover
2 tbsp bread crumbs
2 tsp chopped parsley
2 tsp chopped chives

To make sauce, melt butter in pan, add flour; gradually add milk, stirring constantly, and cook until sauce thickens. Add Swiss cheese, 1 tbsp Parmesan cheese, mustard, salt and pepper. Cook, stirring, until cheese melts.

Place clams in separate saucepan. Add just enough wine to cover; simmer 5 minutes or until wine has evaporated.

Preheat oven to 350F.

Combine clams and sauce, mix well. Spoon into scallop cooking shells or ramekins.

Blend bread crumbs, 1 tbsp Parmesan, parsley and chives together; sprinkle over clam mixture. Dot with remaining butter; place shells on baking sheet.

Bake 15 minutes.


Recipe