New England Clam Pie Recipe
This New England Clam Pie is a desire ! Try this savory clam and vegetable filled pie casserole . Feel free to express yourself about this New England Clam Pie.
Ingredients
6 tablespoons butter or margarine
4 medium-sized carrots, sliced
3 large potatoes diced
1 medium-sized onion, diced
1/3 cup all-purpose flour
3/4 teaspoon salt
3 10-ounce cans whole baby clams
2 cups half-and-half
1 10- to 11-ounce package piecrust mix
1 egg, beaten
Directions
1. In 3-quart saucepan over medium heat, in hot butter or margarine, cook carrots, potatoes, and onion until tender. Stir in flour and salt; cook 1 minute.
2. Drain 1 cup clam liquid into potato mixture; discard remaining liquid. Stir in half-and-half; cook over medium heat until mixture thickens, stirring. Stir in clams; heat through. Ladle clam mixture into six 10-ounce casseroles.
3. Prepare piecrust mix as label directs for two 9-inch piecrusts. On floured surface, with floured rolling pin, roll pastry 1/8 inch thick. Cut out 6 pastry circles 1/2 inch larger than tops of casseroles. With floured 1/2-inch round cookie cutter, cut out center of each circle.
4. Preheat oven to 400°F. Moisten edges of casseroles with water. Press a pastry circle on top of each casserole; brush with egg. Place casseroles in jelly-roll pan for easier handling. Bake pies 20 to 25 minutes, until golden.
2. Drain 1 cup clam liquid into potato mixture; discard remaining liquid. Stir in half-and-half; cook over medium heat until mixture thickens, stirring. Stir in clams; heat through. Ladle clam mixture into six 10-ounce casseroles.
3. Prepare piecrust mix as label directs for two 9-inch piecrusts. On floured surface, with floured rolling pin, roll pastry 1/8 inch thick. Cut out 6 pastry circles 1/2 inch larger than tops of casseroles. With floured 1/2-inch round cookie cutter, cut out center of each circle.
4. Preheat oven to 400°F. Moisten edges of casseroles with water. Press a pastry circle on top of each casserole; brush with egg. Place casseroles in jelly-roll pan for easier handling. Bake pies 20 to 25 minutes, until golden.
