Cape Cod Clam Pie Recipe
Ingredients
| Pastry for double- crust pie | ||
| 4 dozen shucked cherrystone clams, chopped, with liquor reserved, or 1 1/2 cups chopped canned clams with liquor reserved | ||
| 1 tablespoon unsalted butter or margarine | ||
| Onion | 1 Cup (16 tbs), chopped | |
| All purpose flour | 3 Tablespoon | |
| Milk fat | 1 Cup (16 tbs) | |
| 1/4 cups peeled, cooked, diced potatoes | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| 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.
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.
Chef
