Clam and Potato Pie
From grizzlybear 16 years agoIngredients
- 1 cup clam juice shopping list
- 1 1/2 cups cubed potatoes shopping list
- 1/2 cup sliced celery shopping list
- 1/2 cup diced onions shopping list
- 1 tablespoon cornstarch shopping list
- 1/2 cup corn shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1/8 teaspoon pepper shopping list
- 1 tablespoon minced fresh parsley shopping list
- 1 tablespoon minced pimientos 2 dozen shucked clams, drained shopping list
- Pastry for 9-inch pie crust shopping list
- 1 egg shopping list
- 1 tablespoon water shopping list
How to make it
- In a large saucepan, combine 3/4 cup clam juice, potatoes, celery and onions. Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, or until potatoes are tender.
- Combine cornstarch with remaining clam juice and blend. Add cornstarch mixture to vegetables and stir to blend. Bring to a boil, stirring constantly. Remove from heat and stir in corn, nutmeg, pepper, parsley and pimientos.
- Pour vegetables into a 9-inch pie dish and top with clams. Cover with pastry.
- Beat egg and water with a fork. Brush egg mixture over crust and bake in a 425° F oven for 15 to 20 minutes. Remove from oven and let stand for 5 minutes. Slice and serve.
People Who Like This Dish 2
- quaziefly ALL POINTS
- donone Seaford, DE
- grizzlybear CA
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