Old Fashioned Clam Pie Recipes

NEW ENGLAND CLAM PIE

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.

CLAM PIE

Steps:

• Coat a 9-inch pie pan or individual ramekins with cooking spray.
• In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
• Add in the onion; cook and stir 3-4 minutes or until softened.
• Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
• Transfer mixture to the prepared pie pan.
• In a small bowl, toss the breadcrumbs, melted butter, and parsley.
• Sprinkle crumbes evenly over the top.
• Bake in a 350° oven for about 30 minutes or until golden brown.

CAPE COD CLAM PIE

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

CAPE COD CLAM PIE

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

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.

CANADIAN CLAM PIE

Steps:

• Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie.
• Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done.
• Add the potatoes, clam juice, bouquet garni, and clove.
• When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper.
• Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw].
• Place in a casserole dish. Cover with your favorite biscuit dough.
• Slit to allow steam to escape.
• Bake at 400F or until brown about 20 to 30 minutes.
• Serve immediately.

BARNSTABLE CLAM PIE

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.