Cape Cod Clam Pie
|Pastry for double crust pie||1|
|Shucked cherrystone clams/1 1/2 cups chopped canned clams with liquor reserved||4 Dozen, chopped, with liquor reserved|
|Unsalted butter/Margarine||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|1% low fat milk/Half and half||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Cooked peeled diced potatoes||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
1. Prepare the pastry dough and refrigerate. Measure out 1/2 cup of the clam liquor, adding water if necessary. In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the onion and saute for 5 minutes or until soft.
2. Whisk in the flour and cook until bubbly, then whisk in 1 cup of the milk and the clam liquor. Cook, stirring constantly, for 3 minutes or until thickened. Remove from the heat and stir in the clams, potatoes, parsley, and pepper.
3. Preheat the oven to 400°F. On a lightly floured surface, roll out the pastry into two 12-inch circles. Line a 9-inch pie plate with 1 dough circle; spoon in the clam mixture and top with the second. Crimp, seal, and trim the edges.
4. Make six 3-mch slashes in the top to vent the steam. Brush with the remaining 2 tablespoons of milk; bake for 45 minutes or until golden. Serve with steamed carrots.