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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
1 dozen clam (or enough more to make 2 cups clam meat. i used 2 10-ounce cans of minced baby clams, as i don't hav) |
1/4 cup clam juice |
1 tablespoon butter |
1/2 cup cracker crumb |
1 egg, well beaten |
1 cup milk |
salt and pepper |
2 pie crusts (either your own recipe or store bought) |
Directions:
1. Preheat the oven to 350°F.
2. Steam the clams and strain the juice, saving 1/4 cup.
3. Remove the clams from the shells and chop finely.
4. Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
5. Seal all around and pierce the top with a fork.
6. Bake for approximately one hour.
7. Serve very hot.
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