NEW ENGLAND CLAM PIE
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
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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