Stuarts Clam Pie Recipes

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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

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.

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

MICHELE STUART'S PUMPKIN PIE



Michele Stuart's Pumpkin Pie image

Fresh processed pumpkin brings out the true flavor of this classic pumpkin pie.

Provided by Crisco

Categories     Pumpkin Pie

Time 2h30m

Yield 8

Number Of Ingredients 7

1 Classic Crisco® Pie Crust, for 9-inch single-crust pie
¼ cup heavy cream (to glaze crimped edges)
2 cups fresh processed pumpkin*
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 ½ teaspoons ground cinnamon
½ teaspoon salt

Steps:

  • Heat oven to 425 degrees F.
  • To prepare pie shell, on clean, lightly floured work surface, roll out dough with rolling pin until it forms a 10-inch circle. Fold circle in half, place it in 9-inch pie plate so that edges of circle drop over rim, unfold dough to completely cover pie plate. Using thumb and index finger, crimp edges of pie shell. Brush edges of pie shell with heavy cream to create a perfect, golden brown finish.
  • To prepare filling, in large bowl, combine pumpkin, condensed milk, eggs, cinnamon and salt. Make sure to scrape sides of bowl several times to fully incorporate all ingredients. Pour pumpkin filling into pie shell, distributing evenly.
  • To bake, place pie plate on baking sheet and bake 10 minutes. Reduce heat to 375 degrees F and continue baking approximately 35 minutes, or until pie is firm in the middle. Transfer pie plate to wire cooling rack and allow pie to cool and set 1 1/2 hours before serving.

Nutrition Facts : Calories 325 calories, Carbohydrate 41 g, Cholesterol 73.3 mg, Fat 15.4 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 368.2 mg, Sugar 27.4 g

CLAM PIZZA



Clam Pizza image

This one-of-a-kind pizza recipe from Franny's restaurant is perfect for seafood lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Extra-virgin olive oil, for frying
1 onion, roughly chopped
5 cloves garlic, smashed
1 dried bay leaf
1 1/2 cups white wine
54 littleneck clams
1 cup heavy cream
1 1/4 pounds homemade or store-bought pizza dough, room temperature
Crushed red pepper flakes
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
  • Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
  • Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
  • Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
  • Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

PHILADELPHIA CLAM PIES



Philadelphia Clam Pies image

Categories     Potato     Bake     Clam     Carrot     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 19

1 1/2 lb boiling potatoes
1/2 stick (1/4 cup) unsalted butter
1 bacon slice, chopped
1 large onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 whole clove
3 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 tablespoons dry white wine
1 (8-oz) bottle clam juice
2 teaspoons cornstarch
24 small clams (1 1/2 to 2 inches across), shucked, reserving their liquor, and chopped if desired
1 (17 1/2-oz) package frozen puff pastry, thawed
1 large egg, lightly beaten
Special Equipment
6 (12- to 14-oz) deep ovenproof soup bowls

Steps:

  • Peel potatoes and cut into 1/4-inch dice.
  • Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
  • Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
  • Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
  • Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.

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

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