Clam Pie

Ingredients

• a half pound of rather fat salt pork
• one quart of raw, diced potatoes
• one solid pint of raw clams
• one pint and a half of flour
• a half teaspoonful of salt
• two teaspoonfuls of baking powder
• a quarter of a teaspoonful of black pepper

Method

1. 1

   Fry salt pork, add onion, potatoes, and water.

2. 2

   Cook until potatoes are almost tender.

3. 3

   Add clams and juice, then pour into a greased dish.

4. 4

   Mix flour, salt, and baking powder, make a dough, cut into biscuits, and place on top.

5. 5

   Bake for 35 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 6. The excerpt below is the record exactly as published.

Clam Pie.— From a half pound of rather fat salt pork trim off the rind and cut in slices, then in dice. Slowly fry this, and when the fat is well drawn out and just beginning to color add half of a small onion cut fine. When golden brown add one quart of raw, diced potatoes, one pint of boiling water and one-quarter of a teaspoonful of black pep- per. Cover and cook slowly until the potatoes are almost tender. Take from the fire, add one solid pint of raw clams cut in quarters and their strained juice. Turn into a deep well-greased baking dish. While this mixture is cooking mix and sift together one pint and a half of flour, a .half teaspoonful of salt and two teaspoonfuls of baking powder

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