butch-innj
Well-known member
- Joined
- May 13, 2009
- Messages
- 141
How many of you guys have heard of clam pie?
(Stand up and raise your hands!)
I'm pretty sure that clam pie is an area thang.
Its been really popular here in southern NJ since before I
was born.
I can remember my Grandmoms making it when I was just a kid.
I've been acrossed the country and down south and have never
seen it on any menu in any diner/restaurant anywhere.
Its very simple to make and if you like clams you'd love it.
(I think)
Homemade pie crust is the best but you can use Pillsbury
pie crust that comes in a box and rolled up.
For 1 pie I use about 16 chowder clams.
Open them and make sure you reserve all the juice.
I put the clams in either a food processor or a blender will
work to chop them up....not too small !
Peel and dice up 6 or 7 medium potatoes and then boil them
until almost done.
Drain the water off of them and stir in the chopped up clams
and all of the clam juice and let it set awhile.
15 to 20 mins is long enough.
Boil 4 eggs until hard, take the shells off and cut up to
the size you like and stir into the potato/clam mixture.
Line a pie pan with a bottom crust and scoop out the potato/
clam/egg mixture into the crust but leave the juice behind.
No extra juice in the pie or it'll get soggy.
Some people I know put chopped up onion and/or some peas
into the mixture but I dont because I think it takes away the
clam flavor.
Put on the top crust and make a few slashes for the steam to
escape and bake the pie at 350 for about 45 mins until the
top crust in nice and brown.
NOTE: I've only ever used clams from the bay in the southern
NJ area. Its the juice/nectar/liquor from the clams soaking
into the potatos that give this pie alot of flavor. I don't
know about using other types of clams....I've never done that.
(Stand up and raise your hands!)
I'm pretty sure that clam pie is an area thang.
Its been really popular here in southern NJ since before I
was born.
I can remember my Grandmoms making it when I was just a kid.
I've been acrossed the country and down south and have never
seen it on any menu in any diner/restaurant anywhere.
Its very simple to make and if you like clams you'd love it.
(I think)
Homemade pie crust is the best but you can use Pillsbury
pie crust that comes in a box and rolled up.
For 1 pie I use about 16 chowder clams.
Open them and make sure you reserve all the juice.
I put the clams in either a food processor or a blender will
work to chop them up....not too small !
Peel and dice up 6 or 7 medium potatoes and then boil them
until almost done.
Drain the water off of them and stir in the chopped up clams
and all of the clam juice and let it set awhile.
15 to 20 mins is long enough.
Boil 4 eggs until hard, take the shells off and cut up to
the size you like and stir into the potato/clam mixture.
Line a pie pan with a bottom crust and scoop out the potato/
clam/egg mixture into the crust but leave the juice behind.
No extra juice in the pie or it'll get soggy.
Some people I know put chopped up onion and/or some peas
into the mixture but I dont because I think it takes away the
clam flavor.
Put on the top crust and make a few slashes for the steam to
escape and bake the pie at 350 for about 45 mins until the
top crust in nice and brown.
NOTE: I've only ever used clams from the bay in the southern
NJ area. Its the juice/nectar/liquor from the clams soaking
into the potatos that give this pie alot of flavor. I don't
know about using other types of clams....I've never done that.
