Sour Cream-Topped Clam Pie Recipe
Ingredients
4 slices bacon
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Clam liquid
1 cup drained shucked small clams
2 beaten eggs
2 tablespoons snipped parsley
1 unbaked 8-inch pastry shell
3/4 cup dairy sour cream
Paprika
Directions
In skillet cook bacon till crisp; remove bacon, crumble, and set aside.
Cook onion in 2 tablespoons drippings till tender.
Stir in flour, salt, and pepper.
Add enough water to clam liquid to equal 1/2 cup.
Stir liquid and clams into flour in skillet.
Cook till thickened, stirring constantly.
Stir a small amount of hot sauce into eggs; return to skillet.
Add parsley and crumbled bacon.
Bake unpricked pastry shell at 400° for 7 to 8 minutes.
Add clam mixture and bake 15 minutes longer.
Spread sour cream over top; sprinkle with paprika.
Bake till sour cream is set, 4 to 5 minutes.
Cook onion in 2 tablespoons drippings till tender.
Stir in flour, salt, and pepper.
Add enough water to clam liquid to equal 1/2 cup.
Stir liquid and clams into flour in skillet.
Cook till thickened, stirring constantly.
Stir a small amount of hot sauce into eggs; return to skillet.
Add parsley and crumbled bacon.
Bake unpricked pastry shell at 400° for 7 to 8 minutes.
Add clam mixture and bake 15 minutes longer.
Spread sour cream over top; sprinkle with paprika.
Bake till sour cream is set, 4 to 5 minutes.
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