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Island Beach Clam Pie

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Ingredients
  Canned minced clams 15 Ounce (2 Cans, 7 1/2 Ounce Each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  All purpose flour 3 Tablespoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  Milk 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Diced cooked potatoes 1 1⁄2 Cup (24 tbs)
  Hard cooked eggs 2 , chopped
  Pastry for 2 crust 9 inch pie 1
Directions

Drain clams, reserving liquid.
In a 1 1/2-quart saucepan cook onion and green pepper in butter till tender but not brown.
Blend in the flour, rosemary, and pepper.
Add enough milk to the reserved clam liquid to make 1 cup.
Slowly stir liquid into the flour mixture.
Cook and stir till thickened and bubbly.
Stir in clams, potatoes, and eggs.
Line a 9-inch pie plate with pastry.
Fill with clam mixture.
Adjust top crust, cutting slits for escape of steam; seal and flute.
Bake at 375° for 35 to 40 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Clam

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