OLD FASHIONED CLAM PIE
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
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
PHILADELPHIA CLAM PIES
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.
CREAM CHEESE CLAM DIP
My husband and his brother operate a 400-cow dairy farm, so we enjoy many foods featuring an assortment of dairy products. This dip is my mom's recipe.-Cathy Hanehan, Saratoga Springs, New York
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- HowToStep
- In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.
Nutrition Facts : Calories 81 calories, Carbohydrate 3g carbohydrate (0 sugars, Cholesterol 25mg cholesterol, Fat 4g fat (3g saturated fat), Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges, Sodium 158mg sodium
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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- Preheat the griddle to 300° F. Cook the 4 pizza rounds for 30 seconds on each side. Remove from heat and set aside.
- In a saucepan heat the olive oil over medium heat, until hot but not smoking. Add the garlic, onion, salt and chile flakes. As soon as the garlic and onions begin to look transparent, add the cockles and white wine. Continue to cook until all of the cockles have steamed open.
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- Remove the cockles from the pan with a slotted spoon and arrange the cockles (in their shells) on the pizzas, allowing a bit of the juices to drip from the spoon onto the pizza. Serve immediately.
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