Deep Sea Clam Pie

Carol Junkins

By
@CarolAJ

This recipe won a Boston newspaper contest for the month in 1912. Also it was asked to be submitted in "The Yankee Cook Book" to sell at the New York World's Fair in 1939. It originally came from her Grandmother. Mrs. Parker L Pain of North Truro.

Written by Emma Knowles Cross

Recipe found in my cookbook "Flavors of Cape Cod"


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/4 lb
salt pork
1 Tbsp
butter
4 Tbsp
flour
4-5 large
sea clams
1 c
clam water
pepper (no salt)

Directions Step-By-Step

1
Pre-heat oven to 450 degrees F.

Fry out salt pork in iron fry pan. Add butter, blend in flour, add clam broth. Cook until broth is thickened. Grind meaty portion of clams, leaving out stomachs. Throw ground clams in pot with broth. Season with pepper. Cook slowly for 10 minutes.
2
Line deep pie dish with rich pastry. Put in clam mixture, cover with top crust, and surround with twist of crust. Bake in pre-heated oven, 450 degrees F for 15 minutes.
Reduce heat to 350 degrees and bake 15 minutes longer.
Serves 6

About this Recipe

Course/Dish: Fish, Pork, Savory Pies
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #butter, #salt, #Clams, #Water, #Clam, #Sea