Clam And Noodle Bake

Serves: 6
Total Calories: 346


1/2 cup celery chopped
1/4 cup green onion chopped
1/4 cup green bell pepper chopped
2 tablespoons butter or margarine
2 tablespoons flour
2 (10-ounce) cans baby clams drained and 1 cup liquid reserved
1/2 cup half and half
1/2 teaspoon thyme dried, crushed
1 1/2 cups bread crumbs soft
2 tablespoons butter or margarine, melted
1 tablespoon chives chopped
7 ounces egg noodles cooked and drained


Preheat oven to 375°. In a medium saucepan over medium-high heat, sauté celery, green onions and green pepper in 2 tablespoons butter or margarine for 6 minutes or until tender. Add flour, cook and stir for 1 minute. Add clam liquid, half-and-half and thyme. Stirring, bring to a boil and boil until thickened.

In a small bowl, combine bread crumbs, 2 tablespoons butter or margarine and chives set aside.

In a greased 1 1/2 -quart shallow baking dish, combine clams, sauce and noodles. Top with crumb mixture. Bake for 15 to 20 minutes or until golden brown and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 346
Calories from Fat: 123

This Clam And Noodle Bake recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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