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New England Clam Pie Recipe

   
 

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     New England Clam Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 quarts soft shell long neck clams
2 cups cubed raw potatoes
1 onion, finely chopped
Salt and black pepper to taste
1 teaspoon sugar
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Pie pastry made from 1 1/2 cups flour
 

Instructions
Wash clams in several changes of lukewarm water. Drain clams and place in Kettle. Add 2 cups cold water and bring slowly to a boil. When clams open, remove from heat. Strain clam broth through a double thickness of cheesecloth; reserve broth. Remove clams from shells. Dip wach clam into broth; snip off and discard dark heads. Strain the broth again and chop clams.
Preheat oven to 400 degrees. Place potato cubes and onion in a saucepan and add 1 cup salted water. Bring to a boil; cover and simmer until potatoes are tender. Add pepper, sugar, chopped clams, and clam broth. Bring to a boil; blend butter and flour with fingers. Stir, bit by bit, into simmering stew. Bring milk to a boil and add to stew. Remove from heat. Butter a 1 1/2 quart pie dish or casserole generously and pour into the clam mixture. Cover with rolled out pie pastry and prick with a fork or make small splashes with knife. Bake for 30 minutes or until pastry is golden. Serve hot.


Originally Submitted
1/25/2009





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