Clam Pie Recipe Youtube Recipe For Meatloaf

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OLD FASHIONED CLAM PIE



Old Fashioned Clam Pie image

Make and share this Old Fashioned Clam Pie recipe from Food.com.

Provided by Mamie37

Categories     Weeknight

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

2 9-inch pie shells, unbaked
2 cups clams, chopped and drained
1 medium onion, chopped
1 medium potato, diced
4 slices crispy bacon, crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

  • Sprinkle pie shells with clams, onion, potato, and bacon, dividing equally.
  • In a bowl, beat together eggs, cream, and seasoning.
  • Pour over mixture in pie shells.
  • Bake at 375 for 30 to 40 minutes until golden brown.

Nutrition Facts : Calories 390.4, Fat 27.3, SaturatedFat 10.5, Cholesterol 117.7, Sodium 327.8, Carbohydrate 24, Fiber 1.2, Sugar 0.8, Protein 12.1

CLAM LOAF



Clam loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, sauces and gravies, appetizer, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

24 fairly large cherrystone clams
1 3/4 cups fresh clam juice, to be used for a sauce
4 tablespoons butter, plus butter for greasing the pan
3 tablespoons flour
1 cup milk
60 crackers with unsalted tops, about 6 ounces
1 cup finely chopped onion
1 cup finely chopped heart of celery
1 teaspoon finely minced garlic
1/2 cup coarsely chopped parsley
Freshly ground pepper to taste
2 eggs, lightly beaten
Clam sauce with Pernod or Ricard (see recipe)

Steps:

  • Preheat oven to 350 degrees.
  • Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
  • Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
  • Crumble the crackers in a mixing bowl and add the sauce, stirring.
  • Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
  • Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
  • Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
  • Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 5 grams, TransFat 1 gram

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

DOWN EAST CLAM PIE



Down East Clam Pie image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound shucked steamer clams
1/4 cup minced yellow onion
1/4 cup minced red bell pepper
2 tablespoons minced flat-leaf parsley
6 tablespoons unsalted butter
24 saltine crackers
3/4 cup milk or half-and-half
2 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 to 1/2 teaspoon ground red chili pepper, optional

Steps:

  • Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
  • In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
  • Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
  • Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
  • Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 10 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 1 gram

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.

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