Cape Cod Clam Pie Recipe Recipe For Chicken

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NEW ENGLAND CLAM PIE



New England Clam Pie image

If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!

Provided by Kaya1245

Categories     Savory Pies

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 prepared pie crusts
1 1/2 cups clam juice
3 cups diced potatoes
1 diced carrot
1 large onion, diced
2 cups chopped clams
freshly ground salt and pepper
1/4 cup flour
1/2 cup light cream or 1/2 cup milk

Steps:

  • Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
  • Reduce heat and simmer until vegetables are tender, about 12 minutes.
  • Add clams and salt and pepper to taste.
  • Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
  • Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
  • Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
  • Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
  • Let the pie cool in order to let the filling set.

CAPE COD POT PIE



Cape Cod Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 sheet frozen puff pastry (half a 17-ounce package), thawed
3 tablespoons extra-virgin olive oil
1 large leek (white and light green parts only), halved lengthwise and thinly sliced
2 tablespoons all-purpose flour
1 cup milk
Kosher salt and freshly ground pepper
1/4 cup soft garlic-herb cheese (such as Boursin)
2 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon zest, plus 2 teaspoons lemon juice
1 1/4 pounds cod fillet, cut into 1-inch chunks
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 large head Boston or Bibb lettuce, leaves separated

Steps:

  • Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
  • Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
  • Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
  • Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.

Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 77 milligrams, Sodium 771 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 34 grams, Sugar 6 grams

CAPE COD CLAM PIE



Cape Cod Clam Pie image

When we lived in Massachusetts my mom would make these pies and we would take them to the beach as picnic food. I don't have the access to fresh little neck clams any longer, but I still make clam pie only now I use canned clams.

Provided by Marsha Gardner

Categories     Seafood

Time 35m

Number Of Ingredients 8

2 unbaked pie shells, your own or store bought
2 c shucked clams, drained and chopped (about 35 littlenecks) or 3cans chopped clams, drained
1 medium onion, chopped
1 1/2 c potato, cooked, peeled and sliced
6 slice bacon, cooked, drained and crumbled
3 large eggs
1 c heavy cream
3/4 tsp bell's poultry seasoning

Steps:

  • 1. Preheat oven to 375-degrees.
  • 2. Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
  • 3. Top with second crust. Make slits for steam to escape.
  • 4. Bake 45-55 minutes, until set and lightly browned. Serve hot or cold.

CAPE COD CLAM PIE



Cape Cod Clam Pie image

Once in a while I enjoy a savory pie. I found this recipe in an older Family Circle Harback Cook book Copyright 1972, so I got this as a teenager (O-0) I like clams, I like pies, this seems simple enough. Hope You like it. My man likes seafood, so this is on my agenda

Provided by gaynel mohler

Categories     Seafood

Time 1h

Number Of Ingredients 8

2 crust pie pastry
2 eggs
2 can(s) 10 1/2 oz minced clams
3/4 c milk
1/2 c coarse crumbled unsalted soda crackers
1 tsp salt
1/2 tsp black pepper
2 Tbsp butter

Steps:

  • 1. Drain liquid from clams, reserve 3/4 cup
  • 2. beat eggs, add clam liquid, clams, milk and cracker crumbs, salt and pepper.
  • 3. lay bottom pie crust in pie shell
  • 4. drop clam mixture into pie crust
  • 5. dot with the butter
  • 6. place top crust on and crimp edges, Make a slit for steam to escape
  • 7. bake in 450 degree oven for 15 minutes, then reduce heat to 350 and continue baking another 30 minutes

CLAM PIE



Clam Pie image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 2 pies, 8 to 10 servings

Number Of Ingredients 8

2 unbaked 9-inch pie shells
2 cups shucked clams, drained and chopped (about 35 littlenecks)
1 medium onion, chopped
1 cup finely diced peeled potato
4 strips thick bacon, cooked until crisp, drained and crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
  • Bake 30 to 40 minutes, until set and lightly browned.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams

CAPE COD CRANBERRY PIE



Cape Cod Cranberry Pie image

A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.

Provided by ratherbeswimmin

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 cups cranberries, fresh or frozen and thawed
1/2 cup sugar
3/4 cup chopped pecans
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter, melted
1/4 cup shortening, melted

Steps:

  • Grease a 10-inch pie plate.
  • Add cranberries and spread out evenly.
  • Top cranberries with 1/2 cup sugar and pecans.
  • In a mixing bowl, add the eggs.
  • Gradually beat in 1 cup of sugar.
  • Add the flour, butter, and shortening, beating until just smooth.
  • Pour the batter over the cranberries.
  • Bake at 325 degrees for 1 hour or until the top is golden.
  • Serve warm with ice cream.

Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4

BARNSTABLE CLAM PIE



Barnstable Clam Pie image

A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Provided by Molly53

Categories     Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Preheat the oven to 350°F.
  • Steam the clams and strain the juice, saving 1/4 cup.
  • Remove the clams from the shells and chop finely.
  • Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
  • Seal all around and pierce the top with a fork.
  • Bake for approximately one hour.
  • Serve very hot.

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