Clam Pie Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Minced | 3 Can (10oz), drained | |
| Milk | 1/2 Cup (16 tbs) | |
| Potatoes | 1 Can (10oz), cooked, drained | |
| Snipped parsley | 2 Tablespoon | |
| Pastry for a 1 crust 8 in. pie | ||
Directions
Heat butter in a large skillet; add the onion and cook until transparent.
Blend in flour, salt, and a few grains pepper.
Heat until bubbly.
Add the reserved clam liquid and the milk gradually, stirring constantly.
Bring to boiling; cook and stir 1 to 2 minutes.
Remove from heat.
Mix in potatoes, clams, and parsley.
Turn into an 8-inch pie pan.
Prepare pastry and roll out to fit over clam mixture.
Cut a simple design near center of pastry to allow steam to escape during baking.
Place pastry on clam mixture and flute edge.
Bake at 450°F about 20 minutes, or until pastry is lightly browned.
Blend in flour, salt, and a few grains pepper.
Heat until bubbly.
Add the reserved clam liquid and the milk gradually, stirring constantly.
Bring to boiling; cook and stir 1 to 2 minutes.
Remove from heat.
Mix in potatoes, clams, and parsley.
Turn into an 8-inch pie pan.
Prepare pastry and roll out to fit over clam mixture.
Cut a simple design near center of pastry to allow steam to escape during baking.
Place pastry on clam mixture and flute edge.
Bake at 450°F about 20 minutes, or until pastry is lightly browned.
Chef
