Clam Potato And Bacon Potpie Food

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OLD FASHIONED CLAM PIE



Old Fashioned Clam Pie image

Make and share this Old Fashioned Clam Pie recipe from Food.com.

Provided by Mamie37

Categories     Weeknight

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

2 9-inch pie shells, unbaked
2 cups clams, chopped and drained
1 medium onion, chopped
1 medium potato, diced
4 slices crispy bacon, crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

  • Sprinkle pie shells with clams, onion, potato, and bacon, dividing equally.
  • In a bowl, beat together eggs, cream, and seasoning.
  • Pour over mixture in pie shells.
  • Bake at 375 for 30 to 40 minutes until golden brown.

Nutrition Facts : Calories 390.4, Fat 27.3, SaturatedFat 10.5, Cholesterol 117.7, Sodium 327.8, Carbohydrate 24, Fiber 1.2, Sugar 0.8, Protein 12.1

CAPE COD CLAM PIE



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.

SEAFOOD CHOWDER POT PIE



Seafood Chowder Pot Pie image

A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 6

Number Of Ingredients 13

1 teaspoon salt
2 cups peeled and diced potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup Gold Medal™ all-purpose flour
2 bottles (8 oz each) clam juice
1/4 cup whipping cream
1/2 teaspoon onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)
1 can (6 oz) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3-oz package)

Steps:

  • In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
  • Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
  • Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
  • On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
  • Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g

PHILADELPHIA CLAM PIES



Philadelphia Clam Pies image

Categories     Potato     Bake     Clam     Carrot     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 19

1 1/2 lb boiling potatoes
1/2 stick (1/4 cup) unsalted butter
1 bacon slice, chopped
1 large onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 whole clove
3 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 tablespoons dry white wine
1 (8-oz) bottle clam juice
2 teaspoons cornstarch
24 small clams (1 1/2 to 2 inches across), shucked, reserving their liquor, and chopped if desired
1 (17 1/2-oz) package frozen puff pastry, thawed
1 large egg, lightly beaten
Special Equipment
6 (12- to 14-oz) deep ovenproof soup bowls

Steps:

  • Peel potatoes and cut into 1/4-inch dice.
  • Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
  • Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
  • Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
  • Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.

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

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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