Clam Pie

Ingredients

• 1 quart of clams
• 2 cupfuls of the strained clam liquor
• 1 cup of water
• 1 tablespoonful butter
• 1 tablespoonful cornstarch
• 1 tablespoonful powdered cracker
• fine-sliced parboiled potatoes
• little fine-minced onion
• some butter

Method

1. 1

   Chop hard parts of clams, set soft parts aside.

2. 2

   Boil chopped clams with clam liquor and water.

3. 3

   Mix butter with cornstarch, add to saucepan, boil for 6 minutes.

4. 4

   Line a pie dish with crust, sprinkle with powdered cracker, layer clams, potatoes, onion, pepper, butter, sauce, and cracker.

5. 5

   Bake until done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 84. The excerpt below is the record exactly as published.

1 tablespoonful butter and V4 teaspoonful white pepper ; toss for a few moments over the fire, and serve. Clam Ik I'EspagBOle. — Put 1 fine-chopped onion in a sauce- pan over the fire ; add 1 ounce butter or oil, 1 fine-chopped green pepper, 1 bruised clove of garlic, cook 3 minutes ; add Tt cupful fine-ohopped mushrooms, cook 5 minutes ; add 2 fine-cut tomatoes, cover, and simmer slowly 8 minutes. In the meantime place a small saucepan with y^ tablespoonful butter over the fire, add Ys table- spoonful flour, stir 2 minutes ; add Vs cupful boiling water, V, cup- ful clam liquor, 1 teaspoonful beef extract, cook 5 minutes ; add this sauce to the contents in saucepan, season with 1 teaspoonful salt, V4 teaspoonful pepper. Boil iVt dozen soft-shell clams in their liquor 3 minutes ; then drain ; remove the hard parts and add the soft bodies to the saucepan, cook a few minutes ; serve in a border of rice A ta creole. Boil % pound rice 10 minutes in water; drain and spread it for 1 hour on a towel to dry; fry 1 fine-chopped onion in 1 ounce butter 5 minutes, add the rice, stir 3 minutes ; then add ly, pint of water, 1 even teaspoonful salt, cover and cook in a double boiler till the rice is done ; turn it on to a long dish, add 1 ounce batter in small pieces, and mix it with 2 forks. Pour the clams in the center of an oblong dish and lay the rice around the clams. Clam Pie. — Take 1 quart of clams out of their liquor with a fork, cut off and chop the hard part fine, set the soft part aside ; put the chopped clams in a saucepan with 2 cupf uls of the strained clam liquor and 1 cup of water ', let it come to a boil Mix 1 table- apoonful butter with 1 tablespoonful cornstarch ; add it to the con- 128 SEA FOOD, Era tents of saucepan, boil 6 minutes, and set aside to keep warm. Line the sides of a 3-pint pie dish with pie crust, sprinkle oyer the bot- tom 1 tablespoonfnl powdered cracker; then put in half of the clams, and on them a layer of fine-sliced parboiled potatoes, little fine-minced onion

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