Italian Dinner

NEW ENGLAND CLAM PIE

FOR THE PIECRUST:

2 CUPS FLOUR

½ TSP SALT

¼ TSP BAKING POWDER

8 TBS BUTTER – chilled, cubed small

2 TBS SOLID CRISCO – chilled, cubed

8 TBS ICE WATER

Mix together flour, salt, and baking powder in a medium bowl.  Quickly work the butter and shortening into the flour mixture with the tips of your fingers until the mixture resembles coarse meal.  Sprinkle with 8 tablespoons of ice water and stir with a fork until it just combines.  Form into a ball, then flatten into a disc and divide in half.  Cover with plastic wrap and refrigerate for at least 30 minutes.

FOR THE FILLLING:

3 RUSSET POTATOES – medium, peeled, quartered

2 CUPS CLAM JUICE

5 BACON STRIPS – cut into ½” pieces

1 MEDIUM YELLOW ONION – peeled, chopped

¼ CUP FRESH PARSLEY – chopped

1 TB FRESH THYME LEAVES

3 CUPS SHUCKED STEAMER or CHERRYSTONE CLAMS – chopped

2 TB BUTTER – chilled, cut into small pieces

2 TBS FLOUR

SALT AND FRESHLY GROUND PEPPER – to taste

Boil the potatoes in clam juice in a covered pot over medium heat until soft but not falling apart. Drain, lightly mash with a fork and set aside.

Meanwhile, sauté the bacon in a skillet until crisp. Transfer bacon to a paper towel to drain. Add onions to the bacon fat in the pan and sauté until golden – about 15 minutes.  Mix together the bacon, onions, parsley thyme, clams, flour and potatoes in a bowl. Season with salt and pepper to taste.

PUTTING IT TOGETHER:

 

PREHEAT OVEN TO 400º

Roll out the dough on a lightly floured surface into two 12-inch circles.  Fit one circle into a 9-inch deep-dish pie pan. Add clam filling, mounding it in the center.  Top with butter. Lay remaining dough over filling.  Trim dough, leaving about 1-inch around the edge to fold under and crimp the two layers together. Make a little hole in the center of the pie for steam to escape. Bake until golden – 50 to 55 minutes. Let rest and cool a bit before serving.

NOTE: For this dish you can eliminate the shucking of the clams and just steam the clams in a covered pan of water until they open.

 

BUON MANGIATA! 

 

Facebook Comments
Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply