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Cape Cod Clam Pie

Western.Chefs's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Clam
Cook Time: 
45 Minutes
Servings: 
8

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