MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Clams in Mornay Sauce
 Categories: 
      Yield: 8 Servings
 
      3 tb Butter
      1 tb Flour
      1 c  Milk
      3 tb Grated Swiss cheese
      2 tb Grated Parmesan cheese
    1/2 ts Dijon mustard
           Salt and pepper to taste
      1 pt Fresh shelled clams; minced
           Dry white wine to cover
      2 tb Bread crumbs
      2 ts Chopped parsley
      2 ts Chopped chives
 
  To make sauce, melt butter in pan, add flour;
  gradually add milk, stirring constantly, and cook
  until sauce thickens. Add Swiss cheese, 1 tb
  Parmesan cheese, mustard, salt and pepper. Cook,
  stirring, until cheese melts.
  
  Place clams in separate saucepan. Add just enough
  wine to cover; simmer 5 minutes or until wine has
  evaporated.
  
  Preheat oven to 350°.
  
  Combine clams and sauce, mix well. Spoon into
  scallop cooking shells or ramekins. Blend bread
  crumbs, 1 tb Parmesan, parsley and chives
  together; sprinkle over clam mixture. Dot with
  remaining butter; place shells on baking sheet.
  Bake 15 minutes.
 
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