Makes 6 main dish servings or 12 hors d'oeuvres

Ingredients Edit

Rice crust Edit

Directions Edit

  1. Cook onions in butter until tender but not brown.
  2. Stir in flour and cook several minutes longer.
  3. Add half and half and ½ cup clam liquid.
  4. Cook, stirring constantly, until thickened.
  5. Add salt, Worcestershire sauce, garlic powder, pepper, cheese and vermouth.
  6. Blend a little hot mixture into the eggs.
  7. Stir all into clam sauce. Add clams.
  8. Turn into baked rice crust.
  9. Bake at 350°F for 15 minutes.
  10. To serve, cut into wedges.

Rice crust Edit

  1. Combine rice, eggs and olives.
  2. Press firmly into buttered 10-inch pie pan, pressing just to top edge of pie plate.
  3. Bake at 450°F for 10 minutes.

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