Pâté Aux Coques Clam Pie Food

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.

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.

PâTé AUX COQUES (CLAM PIE)

Steps:

• CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
• In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball.
• Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie.
• FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
• Meanwhile in a separate large saucepan, sauté onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
• Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste.
• Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.

CLAM PIE

Steps:

• Saute first 4 ingredients for 5 to 6 minutes. Add remaining ingredients; mix. Pour mixture into pie shell. Bake at 400 degrees for 20 minutes.

CANADIAN CLAM PIE

Steps:

• Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie.
• Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done.
• Add the potatoes, clam juice, bouquet garni, and clove.
• When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper.
• Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw].
• Place in a casserole dish. Cover with your favorite biscuit dough.
• Slit to allow steam to escape.
• Bake at 400F or until brown about 20 to 30 minutes.
• Serve immediately.

CAPE COD CLAM PIE

Steps:

• 1. Drain liquid from clams, reserve 3/4 cup
• 2. beat eggs, add clam liquid, clams, milk and cracker crumbs, salt and pepper.
• 3. lay bottom pie crust in pie shell
• 4. drop clam mixture into pie crust
• 5. dot with the butter
• 6. place top crust on and crimp edges, Make a slit for steam to escape
• 7. bake in 450 degree oven for 15 minutes, then reduce heat to 350 and continue baking another 30 minutes

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.

CAPE COD CLAM PIE

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.

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 CHOWDER PIE

Steps:

• Cook potato and onion in 1 cup water till tender; drain.
• Drain clams, reserving 1/2 cup liquid.
• In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
• Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
• Stir in cooked potato mixture and clams.
• Turn into a 9-inch pie plate.
• Prepare plain pastry shell.
• Roll out to a 10-inch circle; place atop filling.
• Turn edges under and flute; cut slits for escape of steam.
• Bake, uncovered, at 425 for 25 to 30 minutes.
• Let stand 5 minutes before serving.