Clam Pie

Ingredients

• 1 quart flour
• 2 teaspoonfuls cream of tartar
• 1 teaspoonful soda
• 3 lbs. of clams
• 3 lbs. of clams in layers, having a layer of clams on the bottom, then a layer of raw potatoes
• a very little salt
• pepper
• a generous supply of butter
• a few tablespoonfuls of cold water

Method

1. 1

   Mix like any pastry, line the side of a deep dish, letting the crust fall over the edges.

2. 2

   Place clams in layers with potatoes, salt, pepper, and butter.

3. 3

   Cover with crust and bake in a moderate oven for 3 hours.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 20. The excerpt below is the record exactly as published.

CL\M PIE. I quart flour, 2 teaspoonful s cream of tartar, i teaspoonful soda, a little shortening, mixed like any pastry, lines the side of a deep dish, letting the crust fall over the edges. Then place 3 lbs. of claras in the dish in layers, having a layer of clams on the bottom, then a layer of raw potatoes, sliced very thin, a very little salt, pepper and a generous supply of butter, so on until the clams are all used, have a layer of potatoes on top, then roll butter and lard into the remainder of crust, three times, and co"er as for chicken pie. If the clams are dry add a few tablespoonfuls of cold water. Bake in a moderate oven 3 hours. Very nice. Mrs. W. H. Allen. BAKED CLAMS. Put 3 or 4 lbs. of clams

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