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Clam Chowder Pie
Ingredients:
2 c. chopped potatoes
1/4 c. chopped onion
2 7 1/2 oz. minced clams
2 Tbs. butter
2 Tbs. snipped parsley
4 tsp. flour
1/4 tsp. salt
Dash pepper
1/4 c. milk
Pastry shell
2 c. chopped potatoes
1/4 c. chopped onion
2 7 1/2 oz. minced clams
2 Tbs. butter
2 Tbs. snipped parsley
4 tsp. flour
1/4 tsp. salt
Dash pepper
1/4 c. milk
Pastry shell
Directions:
Cook potatoes and onion in 1 c. water till tender. Drain clams, reserving 1/2 c. liquid. In saucepan melt butter; stir in parsley, flour, salt, and dash 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" pie plate.
Prepare pastry. Roll out to a 10" 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.
Makes 6 Servings
Cook potatoes and onion in 1 c. water till tender. Drain clams, reserving 1/2 c. liquid. In saucepan melt butter; stir in parsley, flour, salt, and dash 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" pie plate.
Prepare pastry. Roll out to a 10" 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.
Makes 6 Servings
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