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.

Baked Chicken and Orzo
Serves: 4
Time: 20 minutes preparation, 30-40 minutes baking

Here are the ingredients:

Ingredients:
1 1/2 c orzo (small rice-like pasta)
2 tbsp olive oil
4 chicken breasts, boneless
2 c vegetable broth
2 c chicken broth
1 tsp salt
1 tsp granulated garlic
2 tsp poultry seasoning

Mise en place (all ingredients prepped and ready):

For a long and boring video of the assembly of this dish:

Instructions:
1. Toast orzo (or other tiny pasta) in a DRY skillet for a few minutes on medium-high heat until it gets some color. Pour the toasted orzo into a glass baking dish and add the vegetable broth to it.
2. Add the olive oil to the skillet, heat for a minute or two, then brown the chicken breasts for about 5 minutes a side (they won’t cook all the way), adding the salt, garlic, and poultry seasonings.
3. When the chicken is seasoned and browned on both sides, remove them from the skillet and add to the baking dish with orzo and broth.
4. Deglaze the skillet with the chicken broth. Pour it into the baking dish, giving a quick stir to mix the ingredients.
5. Bake at 350 degrees for about 30-40 minutes. It’s done when the chicken is cooked through and the orzo has absorbed all or most of the broth.

Serve with an orange or yellow vegetable and fresh fruit.