Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of butter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven.
Clam Pie No. 1 (An old New England seashore dish)
Author: Top of the Rock Astronaut / Labels: Clams, PiesChop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of butter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven.
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