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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This is not really a pie but it is made in a pie pan. A good one for clam lovers. Ingredients:
6 slices bacon, cut into 1/2-inch pieces |
1/2 cup chopped onion |
1 cup corn kernel (fresh from the cob or frozen and defrosted) |
2 (10 3/4 ounce) cans condensed new england clam chowder |
2 cups minced fresh clams (or two 8-ounce cans chopped clams, drained) |
1 teaspoon dried thyme |
tabasco sauce (4 shakes, or so) |
2 cups soft breadcrumbs |
1/2 cup butter, melted |
1/4 cup chopped fresh italian parsley |
Directions:
1. Coat a 9-inch pie pan or individual ramekins with cooking spray.
2. In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
3. Add in the onion; cook and stir 3-4 minutes or until softened.
4. Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
5. Transfer mixture to the prepared pie pan.
6. In a small bowl, toss the breadcrumbs, melted butter, and parsley.
7. Sprinkle crumbes evenly over the top.
8. Bake in a 350° oven for about 30 minutes or until golden brown.
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