Clam Pie

Ingredients

• some butter
• a layer of clams
• a layer of sliced potatoes
• the water from the clams
• salt
• pepper

Method

1. 1

   In a pan, layer butter, clams, and sliced potatoes until full.

2. 2

   Add clam water, a small piece of butter, salt, and pepper.

3. 3

   Cover with pie crust and bake in a moderate oven for one and a half hours.

As published

This recipe was extracted from Kirmess cook book (1907), page 38. The excerpt below is the record exactly as published.

CLAM PIE. Mrs. Oeorge W. Case. First put some butter in the bottom of the pan, then a layer of clams, then a layer of sliced potatoes and re- peat till the pan is as full as required. Add the water from the claims, small piece butter, then salt and pep- per to taste. Cover with a rich pie crust, bake in a mod- erate oven one and one-half hours. CLAM PIE. Mrs. E. H. Murphy, Newark, N. J. From a half pound of rather fat salt pork trim oflE the rind and cut in slices, then in dice ; slowly fry this, and when the fat is well drawn out, and just before be- ginning to color, add half of a small onion cut fine. When golden brown, add one quart of raw, diced pota- toes, one pint of boiling water and one quarter of a teasponnful of black pepper

Cook this with the app: pantry check, scaling, and the assistant.