cape cod clam pie
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.
prep time
cook time
35 Min
method
---
yield
8-10 serving(s)
Ingredients
- 2 - unbaked pie shells, your own or store bought
- 2 cups shucked clams, drained and chopped (about 35 littlenecks) or 3cans chopped clams, drained
- 1 medium onion, chopped
- 1 1/2 cups potato, cooked, peeled and sliced
- 6 slices bacon, cooked, drained and crumbled
- 3 large eggs
- 1 cup heavy cream
- 3/4 teaspoon bell's poultry seasoning
How To Make cape cod clam pie
-
Step 1Preheat oven to 375-degrees.
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Step 2Sprinkle 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.
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Step 3Top with second crust. Make slits for steam to escape.
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Step 4Bake 45-55 minutes, until set and lightly browned. Serve hot or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 390kcal, carbohydrates: 30g, cholesterol: 112mg, fat: 26g, fiber: 2g, protein: 9g, saturated fat: 12g, sodium: 318mg, sugar: 2g, unsaturated fat: 14g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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