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.
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jamilu salis
[email protected]This clam pie was a bit too salty for my taste. I think I'll use less salt next time.
Dexter Rhodes (Bernard54)
[email protected]This recipe was easy to follow and the clam pie turned out delicious. I used canned clams, but I think fresh clams would have been even better.
Corey McClain
[email protected]I've made this clam pie recipe several times, and it always turns out great. The only thing I do differently is add a little bit of chopped celery to the filling. It gives it a nice crunch.
Matt Neary
[email protected]This clam pie recipe was a hit! The filling was creamy and flavorful, and the crust was flaky and golden brown. I made it for a group of friends, and everyone loved it. I'll definitely be making this again.