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3 eggs, slightly beaten
3 cups cooked rice
2 cups milk
1 cup shredded sharp cheddar cheese
1/4 cup each minced onion and parsley
2 cans (7 1/2 oz each) minced clams, drained
1 jar (2 oz) pimiento, drained and chopped
1 tsp. salt
1 tsp. Worcestershire sauce
Shrimp Sauce (below)
Heat oven to 325F. Mix thoroughly eggs, rice, milk, cheese, onion and parsley. Stir in clams, pimiento, salt and Worcestershire sauce. Spread in ungreased baking pan, 13x9x2". Bake uncovered 45 minutes. Cut into squares and top with Shrimp Sauce.
8 servings
Shrimp Sauce:
Heat over medium heat, stirring occasionally, 1 can (10 1/2 oz) condensed cream of shrimp soup, 1 cup cleaned cooked shrimp, 1 cup sour cream, 1 tsp lemon juice and 1/2 tsp curry powder.
3 cups cooked rice
2 cups milk
1 cup shredded sharp cheddar cheese
1/4 cup each minced onion and parsley
2 cans (7 1/2 oz each) minced clams, drained
1 jar (2 oz) pimiento, drained and chopped
1 tsp. salt
1 tsp. Worcestershire sauce
Shrimp Sauce (below)
Heat oven to 325F. Mix thoroughly eggs, rice, milk, cheese, onion and parsley. Stir in clams, pimiento, salt and Worcestershire sauce. Spread in ungreased baking pan, 13x9x2". Bake uncovered 45 minutes. Cut into squares and top with Shrimp Sauce.
8 servings
Shrimp Sauce:
Heat over medium heat, stirring occasionally, 1 can (10 1/2 oz) condensed cream of shrimp soup, 1 cup cleaned cooked shrimp, 1 cup sour cream, 1 tsp lemon juice and 1/2 tsp curry powder.
