Clam Pie (Alternate)

Ingredients

• a half pound of rather fat salt pork
• half of a small onion
• one quart of raw, diced potatoes
• one pint of boiling water
• one quarter of a teaspoonful of black pepper
• one scant quart of raw clams
• one and a half pints of flour
• a half teaspoonful of salt
• two scant teaspoonfuls of baking powder
• two tablespoonfuls of lard

Method

1. 1

   Fry diced salt pork until fat is drawn out, then add onion until golden.

2. 2

   Add potatoes, boiling water, and black pepper; cook until potatoes are almost tender.

3. 3

   Add clams and juice, transfer to a greased dish.

4. 4

   Mix flour, salt, and baking powder; rub in lard.

5. 5

   Mix to a soft dough with milk, roll out, cover pie, brush with milk, and bake for thirty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 39. The excerpt below is the record exactly as published.

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, cover and cook slowly un- til the potatoes are almost tender. Take from the fire, add one scant quart of raw clams, cut in half or quar- ters, and their strained juice. Turn in a deep dish, (well greased). While this mixture is cooking mix and sift one and a half pints of flour, a half teaspoonful of salt and two scant teaspoonfuls of baking powder; rub in flour two tablespoonfuls of lard

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