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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
2. Reduce heat and simmer until vegetables are tender, about 12 minutes.
3. Add clams and salt and pepper to taste.
4. Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
5. Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
6. 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.
7. Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
8. Let the pie cool in order to let the filling set.
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