NEW ENGLAND CLAM PIE
If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!
Provided by Kaya1245
Categories Savory Pies
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 12 minutes.
- Add clams and salt and pepper to taste.
- Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
- Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
- Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
- Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
- Let the pie cool in order to let the filling set.
CHOPPED BAKED CLAMS
While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.
Provided by WAYNE14
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g
BAKED STUFFED CLAMS
My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)
Provided by Danielle Merk
Categories Appetizers and Snacks Seafood
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g
CAPE COD CLAM PIE
When we lived in Massachusetts my mom would make these pies and we would take them to the beach as picnic food. I don't have the access to fresh little neck clams any longer, but I still make clam pie only now I use canned clams.
Provided by Marsha Gardner
Categories Seafood
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375-degrees.
- 2. Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
- 3. Top with second crust. Make slits for steam to escape.
- 4. Bake 45-55 minutes, until set and lightly browned. Serve hot or cold.
CLAM PIE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 2 pies, 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
- Bake 30 to 40 minutes, until set and lightly browned.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams
MERILL'S BAKED CLAM DIP OREGANATA
This is my sister in law's recipe. It's like a clam pie or a giant baked clam served warm with crackers (I like Ritz for this). It could be prepared, up until the baking, a day in advance. Just put it in the refrigerator and bake when ready the next day! If you make it and freeze it for the future, just thaw and reheat. This is a family favorite and a crowd pleaser when I make it for guests - Enjoy! PS-I like it with 2 cans of chopped clams too! You get bigger clam pieces that way.
Provided by Oolala
Categories European
Time 45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- If serving the same day, preheat oven to 350 degrees F.
- In a medium size skillet, saute the butter, onion and garlic over low heat a minute or two, being careful not to let the garlic brown.
- Add the clams with their juice, parsley flakes and oregano to the pan and mix.
- Saute for a few minutes and then add the bread crumbs and parmesan cheese.
- The texture should be like a paste.
- If not, adjust by adding bread crumbs.
- Put mixture in an oven proof pie dish and add paprika sprinkled on top.
- Bake in 350 degree oven, for 25 to 30 minutes, until slightly golden and bubbly.
- Serve warm with crackers.
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