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.
CAPE COD CLAM PIE
Once in a while I enjoy a savory pie. I found this recipe in an older Family Circle Harback Cook book Copyright 1972, so I got this as a teenager (O-0) I like clams, I like pies, this seems simple enough. Hope You like it. My man likes seafood, so this is on my agenda
Provided by gaynel mohler
Categories Seafood
Time 1h
Number Of Ingredients 8
Steps:
- 1. Drain liquid from clams, reserve 3/4 cup
- 2. beat eggs, add clam liquid, clams, milk and cracker crumbs, salt and pepper.
- 3. lay bottom pie crust in pie shell
- 4. drop clam mixture into pie crust
- 5. dot with the butter
- 6. place top crust on and crimp edges, Make a slit for steam to escape
- 7. bake in 450 degree oven for 15 minutes, then reduce heat to 350 and continue baking another 30 minutes
BARNSTABLE CLAM PIE
A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Steam the clams and strain the juice, saving 1/4 cup.
- Remove the clams from the shells and chop finely.
- Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
- Seal all around and pierce the top with a fork.
- Bake for approximately one hour.
- Serve very hot.
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.
DOWN EAST CLAM PIE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
- In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
- Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
- Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
- Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 10 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 1 gram
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