Traditional Cape Cod Clam Pie Recipe

Serves/Makes: 4 – 6 servings

Ingredients:

• 2 dozen large clams, scrubbed, shucked, the liquor reserved and meat finely chopped
• 1 slice slab bacon, cut 1 1/2 inches thick, rind removed, fat and meat diced
• 4 tablespoons butter
• 1 large onion, finely chopped
• 1 celery rib, finely chopped
• 1 large baking potato, peeled and diced
• 1 medium-sized carrot, diced
• 1 tablespoon finely chopped fresh parsley
• 3 tablespoons flour
• 1/2 cup clam liquor, hot
• 1 tablespoon dry vermouth
• 1/3 cup heavy cream
• Tabasco sauce
• Freshly grated nutmeg
• Salt and freshly ground pepper
• 1 1/2 cups flour
• 1/4 teaspoon salt
• Sugar
• 6 tablespoons cold butter, cut into pieces
• 2 1/4 tablespoons cold vegetable shortening, cut into pieces
• 4 to 4 1/2 tablespoons cold water

How to cook Traditional Cape Cod Clam Pie:

• TO COOK PASTRY DOUGH: First place the flour, salt, a pinch of sugar, the butter and shortening in a large mixing bowl. Blend, using a pastry blender, until the mixture has the texture of coarse crumbs. Add the water and continue blending until the dough is smooth. Knead the dough briefly on a floured surface. Refrigerate it for 1 hour.
• Roll out half of the dough to a thickness of 1/8-inch (keep the remaining dough refrigerated). Line a 9-inch pie plate with the dough; trim the edges. Line the pastry with aluminum foil or wax paper; weight it with dried rice or beans. Bake the filled pastry shell in a preheated 400°F (200°C) oven for 12 minutes.
• TO COOK CLAM FILLING: Fry the bacon in a skillet until it is crisp. Drain it on a paper towel; crumble the bacon. Discard the bacon drippings from the skillet. Add 2 tablespoons of the butter to the skillet; saute the onion until golden. Add the celery, potato, carrot, parsley, clams and bacon; cook and stir over medium heat for 5 minutes. Remove the mixture to a bowl; reserve.
• Melt the remaining butter in a small saucepan. Whisk in the flour; cook and stir for 2 minutes. Whisk in the hot clam liquor and the vermouth; cook, stirring constantly, over low heat until the mixture is smooth. Gradually add the cream; stirring constantly, cook until this sauce is very smooth and thick – about 2 minutes.
• Add the reserved clam mixture to the sauce; stir in a dash of Tabasco, a little nutmeg, and salt and pepper to taste.
• TO ASSEMBLE: Spoon the filling into the baked pastry shell. Roll out the remaining dough to a 10-inch circle; place this lid over the clam filling. Press the overhanging dough under the rim of the pie plate to seal the edge; flute the edge. Cut a slit in the top to allow steam to escape.
• Bake the pie for 10 minutes at 400°F (200°C), then reduce the temperature to 350°F (180°C) and bake until golden brown – 35 to 40 minutes.

Note:
The Traditional Cape Cod Clam Pie recipe easy to cook and so good!

Comments:
Cape Cod, often referred to locally as simply the Cape, is an island and a cape in the easternmost portion of the state of Massachusetts, in the Northeastern United States. The Cape‘s small-town character and large beachfront attract heavy tourism during the summer months.

This recipe for Traditional Cape Cod Clam Pie serves/makes: 4 – 6 servings

Main Ingredient: Clams
Preparation Method: Baked
Cuisine: American