• 2 large potatoes, in 1/4 inch slices
• 1 medium onion, julienne slice
• 2 tsp salt
• 1/2 tsp white pepper - (I use a bit more)
• 1 bay leaf
• 1 garlic clove, whole
• 1 whole clove
• 1 can Progresso New England Clam Chowder
• 1/4 cup milk
• 2 cans baby clams
• 1 cup Bisquick
• 1/4 tsp red pepper flakes -OR white pepper
• 1/2 cup milk
• 1 egg

1. Put 1st 7 ingredients in a pot, cover with water. Boil till barely tender.
2. Drain. Remove and discard bay and clove. Remove garlic clove and add to soup.
3. In the blender, add soup and milk, plus the juice from 1 can of clams. Blend till soup is almost a puree.
4. In baking dish, put 1/3 of the potatoes, distribute evenly. Add 1 can drained clams, distribute evenly. Add 1/2 soup mix. Repeat...then top with remaining
5. 1/3 potatoes.
6. Mix Bisquick, pepper flakes, milk and egg, pour over potatoes - spread to edges.
7. Bake at 400' - 30 minutes

Bill Lee loved this...It was one of 2 recipes he asked for when we divorced... The other was crab cakes.