Makes 6 main dish servings or 12 hors d'oeuvres

Ingredients Edit

• 1 cup sliced green onions
• 2 tablespoons butter or margarine
• 3 tablespoons flour
• ½ cup half and half
• 2 x 6½-ounce cans minced clams (drain; reserve liquid)
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 cup (4 ounces) grated cheddar cheese
• 1 tablespoon dry vermouth (optional)
• 2 eggs, beaten

Rice crust Edit

• 3 cups cooked rice
• 2 eggs, beaten
• ¼ cup chopped pimiento-stuffed green olives

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.