1 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 onion, thinly sliced
1 teaspoon dried garlic
1 teaspoon dried basil
1 cup shredded Swiss cheese
1 cup shredded Swiss cheese mixture
1 cup sliced Swiss cheese
1 large carrot
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/8 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon dried basil, divided
2 tablespoons chopped fresh parsley
4 ounces Cheddar cheese, cut into 1/2 inch strips
In a large cooking pot, combine cornstarch, soda, salt and oil. Stir well to dissolve. Bring to a boil, then reduce heat to low. Cover, reduce heat, and simmer, covered, for 20 minutes.
When the mixture reaches a thick consistency, mix in onion, garlic, sliced Swiss cheese, Swiss cheese mixture, Swiss cheese, carrot, Swiss cheese mixture, cheese, and parsley. Reduce heat to medium-low, and simmer, covered, for 5 to 10 minutes.
Remove the clams from shells, and pat dry. Peel and cut the tops off, and stir one clams into the pot. Set aside.
Heat oil in a large saucepan over medium heat. Stir together onion, garlic, Swiss cheese, Swiss cheese mixture, Swiss cheese, carrot, Swiss cheese mixture, cheese, parsley, cheddar cheese and 2 tablespoons chopped fresh basil. Reduce heat to low, and brown the cheese mixture.
When the mixture starts to get thick, mix in the casserole or scrambled eggs, and season with salt and pepper. Mix together with any remaining chopped basil. Cover the pot, and simmer over medium heat for 2 hours. Serve warm.
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