BARNSTABLE CLAM PIE

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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

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.

*** Explore more Barnstable Clam Pie Recipes »

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