Clam Pie

Ingredients

• I QUART CLAMS
• ^ CUP MILK
• ^ POUND SALT PORK
• 1 TABLESPOONS FLOUR
• SALT AND PEPPER
• 2 TABLESPOONS BUTTER

Method

1. 1

   Wash, scrub, open and chop clams.

2. 2

   Dice pork and fry until light brown; add clams and juice and simmer 1 hour.

3. 3

   Drain out clams and reduce liquid to 0.5 cups.

4. 4

   Add milk, knead flour and butter together and drop in bits, stirring all the time until smooth and thick.

5. 5

   Make a biscuit dough as follows: Mix and sift dry ingredients, work in shortening, and mix in enough to make a soft dough.

6. 6

   Roll out a little more than half of it 0.5 inch thick, and line a round pan.

7. 7

   Put in clams with 3-4 tablespoons of their gravy.

8. 8

   Roll out rest of dough for a cover, pierce it to let out steam, brush the edge of under crust with water, cover and pinch edges together.

9. 9

   Bake in hot oven, with pie, at first, on bottom rack, then move to center of oven and finish to a nice brown.

10. 10

    Serve with the rest of the gravy heated, in a boat.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 16. The excerpt below is the record exactly as published.

CLAM PIE I QUART CLAMS ^ CUP MILK ^ POUND SALT PORK 1 TABLESPOONS FLOUR SALT AND PEPPER 2 TABLESPOONS BUTTER

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