LONG ISLAND CLAM PIE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 medium potatoes
2 /2 chowder clams
4 oz salt pork
1 small onion chopped
1 T flour
Pastry made with 3 c flour from a standard recipe but using half the conventional amount of salt.
|
|
Directions: |
Directions:Boil potatoes in the skins until almost tender. Drain peel and cube. Grind clams, using coarsest blade of food chopper. Reserve the juice released during grinding. Cube salt pork. Cook until golden in frying pan. Discard all the fat except for 2 T. Add onion; cook briefly. Stir in flour. Add the mixture to the ground clams and clam juice; mix. Roll 2/3 of the pastry to a 1/8 inch thickness. Line bottom and sides of a deep pie dish with it. The dish should be 8 inches in diameter and 2 inches deep or of 5-6 c capacity. Set oven to 425 (hot). Arrange potatoes and clam mixture in layers in pastry lined dish. Moisten the edge of the pastry. Roll remaining pastry and scraps to an 1/8 inch thickness and use it to cover the pie. Make a standing rim and cut gashes to allow steam to escape. Bake on lower edge of preheated oven for 20 minutes. Lower temperature to 350 and bake till crust is brown, about 25 minutes longer. Serve piping hot. |
|
Number Of
Servings: |
Number Of
Servings:6 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for LONG ISLAND CLAM PIE is from