Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
This
recipe is from Chesapeake Bay Cooking
which specialises in shellfish and seafood recipes
as well as the famous Maryland Stuffed Ham recipes.
If
you want to visit the Chesapeake Bay Cooking
then click
here.
Ingredients
2
Doz. Clams (cherrystone, littleneck or topneck)
4 eggs
2 cups milk
Salt and pepper, to taste
3 potatoes, peeled and diced
1 onion, small, chopped
1 cup Bisquick mix
Dash of nutmeg
4 tablespoons grated cheddar cheese
Method
Shuck
clams, then drain and coarsely chop meats.
Dice
potatoes, boil until tender and drain.
Preheat
oven to 400°F.
Melt
butter or margarine in a skillet. Add onion
and sauté until transparent.
In
a blender, mix eggs, Bisquick mix, milk, a
dash of nutmeg, salt, pepper and grated cheddar
cheese. Blend until smooth, 15 seconds on
high speed, or 1 minute with a hand beater.
Grease
a 10-inch pie plate.
Mix
potatoes, onions and clams in pie plate. Pour
Bisquick mixture over potatoes and clams.
Bake
until golden brown, approximately 35 - 40
minutes.
