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Clam Chowder Pie Recipe
|Chopped potato||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
|Snipped parsley||2 Tablespoon|
|All purpose flour||4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1515 Calories from Fat 468
% Daily Value*
Total Fat 53 g81%
Saturated Fat 21.5 g107.7%
Trans Fat 0 g
Cholesterol 366.4 mg
Sodium 1131.5 mg47.1%
Total Carbohydrates 127 g42.4%
Dietary Fiber 10.8 g43.4%
Sugars 23.3 g
Protein 128 g255.7%
Vitamin A 120.4% Vitamin C 327%
Calcium 68% Iron 690%
*Based on a 2000 Calorie diet
Drain clams, reserving 1/2 cup liquid.
In saucepan melt butter; stir in parsley, flour, salt, and dash pepper.
Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly; Stir in cooked potato mixture and clams.
Turn into a 9-inch pie plate.
Prepare Plain Pastry.
Roll out to a 10-inch circle; place atop filling.
Turn edges under and flute; cut slits for escape of steam.
Bake, uncovered, at 425° for 25 to 30 minutes.
Let stand 5 minutes before serving.