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Island Beach Clam Pie Recipe
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Milk||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Diced cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Hard cooked eggs||2 , chopped|
|Pastry for 2 crust 9 inch pie||1|
Serving size: Complete recipe
Calories 2325 Calories from Fat 863
% Daily Value*
Total Fat 99 g152%
Saturated Fat 29.4 g146.9%
Trans Fat 0 g
Cholesterol 844.1 mg
Sodium 1589.3 mg66.2%
Total Carbohydrates 212 g70.8%
Dietary Fiber 11.4 g45.6%
Sugars 25.7 g
Protein 154 g307.2%
Vitamin A 85.3% Vitamin C 233.3%
Calcium 73.3% Iron 762.5%
*Based on a 2000 Calorie diet
In a 1 1/2-quart saucepan cook onion and green pepper in butter till tender but not brown.
Blend in the flour, rosemary, and pepper.
Add enough milk to the reserved clam liquid to make 1 cup.
Slowly stir liquid into the flour mixture.
Cook and stir till thickened and bubbly.
Stir in clams, potatoes, and eggs.
Line a 9-inch pie plate with pastry.
Fill with clam mixture.
Adjust top crust, cutting slits for escape of steam; seal and flute.
Bake at 375° for 35 to 40 minutes.