butch-innj
Well-known member
- Joined
- May 13, 2009
- Messages
- 141
I'd be willing to bet that 99% of the people that visit this
forum have never heard of clam pie.
I'm pretty sure its a very local thing here to south NJ, specifically Cape May County, Cumberland County and Salem County. Its extremely old fashioned and not too many of us old geezers are left that make it.
And just because you like clams dosen't mean you'll like clam pie.
If your in an area where you can't get fresh clams, sorry about that because using canned clams - well, it just dosent come out the same.
THE RECIPE
I make mine in a 10" glass deep pie dish and pre-heat your
oven at 350 degrees F.
I use 18 medium size clams per pie that I usually buy fresh that same morning that I'm making the pie.
Open your own clams because you want to save ALL THE JUICE.
Very important to save that juice.
Don't throw the juice away.
Your going to need the juice !
Make your own pie crust or you can use piecrust from the store of any brand that will fit the pie plate your using.
Whatever size you use - make sure its a DEEP dish.
Boil 4 eggs for each pie that your making ahead of time and take the shells off.
Boil about 2 lbs of red potatoes until just about done and cut up into large bit size pieces.
Take the whole clams and pulse in a blender or food processor until the clams are chopped up....but not too fine.
Put all the clam juice in a large pot, add the chopped up clams and whatever juice that comes out of them and add the still warm potatoes that you've cut up and stir it all up and let it set for about 20 mins. The potatoes will soak up some of the juice.
Put the bottom crust in the pie plate and put a layer of sliced boiled egg in the bottom...this should take 2 of the eggs.
Using a slotted large spoon, fill the pie (heaping) with the clam/potato filling. Try not to get alot of the juice in the pie because the bottom crust will go soggy on you.
Put another layer of boiled egg on top of the filling using the other 2 boiled eggs that have been sliced.
Put on the top crust and crimp the edges.
Bake for about an hour until the top crust is golden brown.
Let set for about 10 to 15 mins and serve.
We eat clam pie with a little of the left over clam juice poured over it and some catsup on top.
It is SO good !
forum have never heard of clam pie.
I'm pretty sure its a very local thing here to south NJ, specifically Cape May County, Cumberland County and Salem County. Its extremely old fashioned and not too many of us old geezers are left that make it.
And just because you like clams dosen't mean you'll like clam pie.
If your in an area where you can't get fresh clams, sorry about that because using canned clams - well, it just dosent come out the same.
THE RECIPE
I make mine in a 10" glass deep pie dish and pre-heat your
oven at 350 degrees F.
I use 18 medium size clams per pie that I usually buy fresh that same morning that I'm making the pie.
Open your own clams because you want to save ALL THE JUICE.
Very important to save that juice.
Don't throw the juice away.
Your going to need the juice !
Make your own pie crust or you can use piecrust from the store of any brand that will fit the pie plate your using.
Whatever size you use - make sure its a DEEP dish.
Boil 4 eggs for each pie that your making ahead of time and take the shells off.
Boil about 2 lbs of red potatoes until just about done and cut up into large bit size pieces.
Take the whole clams and pulse in a blender or food processor until the clams are chopped up....but not too fine.
Put all the clam juice in a large pot, add the chopped up clams and whatever juice that comes out of them and add the still warm potatoes that you've cut up and stir it all up and let it set for about 20 mins. The potatoes will soak up some of the juice.
Put the bottom crust in the pie plate and put a layer of sliced boiled egg in the bottom...this should take 2 of the eggs.
Using a slotted large spoon, fill the pie (heaping) with the clam/potato filling. Try not to get alot of the juice in the pie because the bottom crust will go soggy on you.
Put another layer of boiled egg on top of the filling using the other 2 boiled eggs that have been sliced.
Put on the top crust and crimp the edges.
Bake for about an hour until the top crust is golden brown.
Let set for about 10 to 15 mins and serve.
We eat clam pie with a little of the left over clam juice poured over it and some catsup on top.
It is SO good !
His mother's oyster pie was delicious and not the strong oyster taste that i thought i would have to gag down. Like so many things, even with her recipe, they have not quite duplicated it yet.
