Ingredients
1 tbsp. chopped onion
1 tbsp. chopped green pepper
1 tbsp. chopped celery
2 tbsp. butter
6 tbsp. flour
2 tsp. dry mustard
Tabasco sauce to taste
1/2 tsp. thyme
2 cans chopped clams, drained and reserve liquid
2 c. clam liquid and milk
Preparation
Fry onions, green pepper, and celery in butter until soft but not brown. Add flour and dry mustard; mix into a stiff roux. Add Tabasco and thyme; mix well. Add clam liquid mixed with enough milk to make 2 cups. Stir constantly until well blended and thick. Stir in clams; add salt and pepper to taste. Place mixture in clam shells. Sprinkle with crumbs and dot lightly with butter. Bake in a 375 degrees oven for 20 minutes. Serves 6.
