Here are the ingredients – I have milk pictured but it is not needed – there is plenty of liquid from the clams.

Ingredients:
3 Potatoes, peeled and cubed
2 tbsp butter
2 tbsp Flour
1/4 tsp Old Bay Seasoning
1/4 tsp Salt
12 oz clams, canned, liquid reserved (2 small cans minced or chopped)
1/2 Onion, chopped
1/8 tsp Paprika

Mise en place (all ingredients prepped and ready):

This video shows the assembly of the Clam and Potato Casserole recipe. The first few minutes show how to make a roux.

Instructions:
1. Cover cubed potatoes with water and microwave 10 minutes (stirring after 5 minutes) or until tender. (Or boil on the stove about 15 minutes.)
2. Drain clams and save liquid. Chop onion.
3. (This is the roux.) Melt butter in small saucepan over medium-low heat. Blend in flour and seasonings. Stir constantly and cook until it gets some color. Slowly add clam juice to flour blend; stir constantly until mixture is thick and smooth.
4. Stir clams into the butter and flour mixture.
5. Place drained potatoes in greased casserole, add onions and cover with the sauce. Mix well. Sprinkle with paprika.
6. Bake at 350 degrees for 45 minutes.

This one also tastes MUCH better than it looks! I guess I should find a pretty dish next, eh?

Serve with a green vegetable or salad and fresh fruit.