Clam Pie

Ingredients

• 1 tablespoonful powdered cracker
• half of the clams
• 2 tablespoonfuls of the above sauce
• little fine-minced onion
• layer of fine-sliced parboiled potatoes
• remaining clams and a layer of sliced potatoes
• some pepper
• a few small pieces of butter

Method

1. 1

   Line a 3-pint pie dish with pie crust, sprinkle the bottom with powdered cracker, layer half of the clams, sliced potatoes, onion, pepper, butter, sauce, and another spoonful of cracker.

2. 2

   Repeat with remaining clams and top with crust.

3. 3

   Bake in a medium hot oven for 15 minutes, pour half of the sauce into the pie, and bake for about 1 hour.

4. 4

   Serve with remaining sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 85. The excerpt below is the record exactly as published.

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, some pepper, a few small pieces of butter, 2 tablespoonfuls of the above sauce, and a spoonful powdered cracker. Put in the remaining clams and a layer of sliced potatoes, onion, butter, pepper, some of the sauce, and a spoonful powdered cracker, coyer with pie crust with an opening cut into the center. Place the pie in a medium hot oven, and after 15 minutes' baking, draw the dish toward the front of oven, place a funnel in the opening of top crust, and pour half of the sauce into the pie. Set it back in the oyen and bake till done, which will take about 1 hour. Shortly be- fore senring pour some more sauce into the pie, put the rest in a sauce bowl, and serye with the pie. Clam Croquettes. — Place 20 clams with their liquor in a saucepan oyer the fire ; as soon as boiling remoye, drain on a sieye, and chop fine. Melt 1 ounce butter in a saucepan, add 2 table- spoonfuls fine-chopped onions, cook 5 minutes without browning; add 1 heaping tablespoonfnl fiour, stir and cook 2 minutes ; add 1 cupful clam liquor, 7, teaspoonful white pepper, V, teaspoonful dry mustard, cook 3 minutes ; add the fine-chopped clams and 1 tea- spoonful fine-chopped parsley, stir and cook 5 minutes; add the yolks of 3 eggs, mix well ; then turn the mixture on a fiat dish, and set aside to cool. When ready to cook form the clam pre

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