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Clam Chowder Pie

Chef.at.Home's picture
Ingredients
  Chopped potato 2 Cup (32 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned minced clams 15 Ounce (2 Cans, 7 1/2 Ounce Each)
  Butter 2 Tablespoon
  Snipped parsley 2 Tablespoon
  All purpose flour 4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Milk 3⁄4 Cup (12 tbs)
  Plain pastry 1
Directions

Cook potato and onion in 1 cup water till tender; drain.
Drain clams, reserving 1/2 cup liquid.
In saucepan melt butter; stir in parsley, flour, salt, and dash pepper.
Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly; Stir in cooked potato mixture and clams.
Turn into a 9-inch pie plate.
Prepare Plain Pastry.
Roll out to a 10-inch circle; place atop filling.
Turn edges under and flute; cut slits for escape of steam.
Bake, uncovered, at 425° for 25 to 30 minutes.
Let stand 5 minutes before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Seafood

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