CAPE COD CLAM PIE

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Cape Cod Clam Pie image

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

2 unbaked pie shells, your own or store bought
2 c shucked clams, drained and chopped (about 35 littlenecks) or 3cans chopped clams, drained
1 medium onion, chopped
1 1/2 c potato, cooked, peeled and sliced
6 slice bacon, cooked, drained and crumbled
3 large eggs
1 c heavy cream
3/4 tsp bell's poultry seasoning

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.

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