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Bivalve Flavored Baked Potatoes Recipe

by CookEatShare Cookbook

Ingredients

1 pt. shucked oysters 1/2 pound scallops 1 sm. green pepper, minced fine 3-4 celery fronds, minced fine 1 lg. Italian onion, minced fine Lots of finely minced parsley Grnd black pepper

Grnd thyme 1/2 pound thick sliced Polish ham, diced 1 quart. light cream 3 teaspoon flour A lot of red-skinned potatoes, washed well and thinly sliced High quality bread crumbs

Directions

1. Laminate the solid ingredients into a shallow of deep baking dish in the following order: onions, pepper, celery, oysters (including shell liquor if present in the container), ham, scallops, potatoes; disperse the parsley, thyme and black pepper throughout during the lamination process. Cover the dish tightly with plastic film and place in microwave at medium power for a period sufficient to cook the celery.
2. Mix the flour in a few Tbsp. cool water by shaking it violently in a tightly closed jar. Pour the flour suspension all over the cooked ingredients in the dish; light stirring might be in order. Now add in the cream till the liquid level is slightly below the surface of the mix. Sprinkle the top with a generous layer of bread crumbs. Place uncovered in a heated oven and bake till the juice bubbles up around the edges and the surface is nicely browned.

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