Cape Cod Clam Pie Food

BARNSTABLE CLAM PIE

Barnstable Clam Pie image

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

Ingredients

1 dozen clam (Or enough more to make 2 cups clam meat. I used 2 10-ounce cans of minced baby clams, as I don't hav)
1/4 cup clam juice
1 tablespoon butter
1/2 cup cracker crumb
1 egg, well beaten
1 cup milk
salt and pepper
2 pie crusts (either your own recipe or store bought)

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.

CLAM PIE

Clam Pie image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 2 pies, 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 unbaked 9-inch pie shells
2 cups shucked clams, drained and chopped (about 35 littlenecks)
1 medium onion, chopped
1 cup finely diced peeled potato
4 strips thick bacon, cooked until crisp, drained and crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

Preheat oven to 375 degrees.
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.
Bake 30 to 40 minutes, until set and lightly browned.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams

NEW ENGLAND CLAM PIE

New England Clam Pie image

If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!

Provided by Kaya1245

Categories Savory Pies

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 prepared pie crusts
1 1/2 cups clam juice
3 cups diced potatoes
1 diced carrot
1 large onion, diced
2 cups chopped clams
freshly ground salt and pepper
1/4 cup flour
1/2 cup light cream or 1/2 cup milk

Steps:

Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
Reduce heat and simmer until vegetables are tender, about 12 minutes.
Add clams and salt and pepper to taste.
Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
Let the pie cool in order to let the filling set.

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