Deep Sea Clam Pie Food

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

CLAM PIE

Steps:

• Coat a 9-inch pie pan or individual ramekins with cooking spray.
• In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
• Add in the onion; cook and stir 3-4 minutes or until softened.
• Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
• Transfer mixture to the prepared pie pan.
• In a small bowl, toss the breadcrumbs, melted butter, and parsley.
• Sprinkle crumbes evenly over the top.
• Bake in a 350° oven for about 30 minutes or until golden brown.

CLAM PIE

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.

OLD FASHIONED CLAM PIE

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.

NEW ENGLAND CLAM PIE

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.

BARNSTABLE CLAM PIE

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.