Cape Cod Clam Pie Recipe

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Pastry for double crust pie1
 Shucked cherrystone clams/1 1/2 cups chopped canned clams with liquor reserved4 Dozen, chopped, with liquor reserved
 Unsalted butter/Margarine1 Tablespoon
 Chopped onion1 Cup (16 tbs)
 All purpose flour3 Tablespoon
 1% low fat milk/Half and half18 Tablespoon (1 Cup Plus 2 Tablespoons)
 Cooked peeled diced potatoes1⁄4 Cup (4 tbs)
 Minced parsley1⁄4 Cup (4 tbs)
 Black pepper1⁄2 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.
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