Clams Pie Recipe

Serves/Makes: 4


  • 2 cans small clams, with juice
  • 6 large potatoes, cut into small dices
  • 1 large onion, finely chopped
  • 1 to 2 tablespoons (15 to 30 mL) salted herbs
  • 1 can mushrooms
  • Pepper
  • Savory
  • Cornstarch
  • Grated Mozzarella cheese
  • Enough dough for 2 pastry shells
How to cook Clams Pie:
  • Bring to a boil 1/4 cup (60 mL) of the clam juice (reserve remaining juice), over medium heat.
  • Boil together potato dices, chopped onion, salted herbs, pepper and savory to taste, in boiling clam juice.
  • When ingredients are almost done, remove from heat add clams and mushrooms.
  • Mix together reserved clam juice and a little cornstarch pour into mixture, to thicken.
  • Prepare and roll dough into 2 shells line a pie plate with one of the pie shells.
  • Fill with thickened mixture.
  • Sprinkle all over with grated cheese.
  • Top with remaining pie shell ventilate.
  • Bake pie, onto the lower shelf of the oven, into a preheated
    425°F (220°C) oven, for 10 minutes.
  • Lower oven temperature to 350°F (180°C) bake for 20 to 25 minutes more.

This recipe for Clams Pie serves/makes: 4

The Clams Pie recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Baked (more Baked recipes)

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