By Carol Freas
12-18 clams, depending on size
3 slices bacon diced
4 tablespoons salted butter
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
3 tablespoons flour
2 cups of milk (For added flavor, use 1 cup milk and 1 cup clam juice.)
2 eggs lightly beaten
1 cup grated cheddar cheese
Salt and pepper to taste
Old Bay seasoning (optional)
Preheat oven to 350 degrees.
Prepare the bottom and sides of a one-and-a-half-quart casserole dish with butter or non-stick spray.
Wash, shuck, dice and drain the clams.
In a frying pan over medium heat, lightly sauté the diced bacon.
Add the butter and chopped vegetables.
Sauté an additional 5 minutes.
Reduce heat to low. Add the flour and stir until well combined.
Increase heat to medium and add the liquid. Heat and continue stirring until thickened and smooth.
Remove from heat. Stir in salt and pepper (or Old Bay), eggs, cheddar cheese and clams.
Pour into casserole dish and top with cheese.
Bake for 25 minutes until bubbly and golden brown.