Cape Cod Clam Pie Recipe Recipes Recipe For Stuffed

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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.

BAKED STUFFED CLAMS



Baked Stuffed Clams image

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Provided by Danielle Merk

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 12

Number Of Ingredients 12

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
  • Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
  • Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g

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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