The law is divine and holy. Let the law have its glory, but yet no law, be it never so divine and holy, ought to teach me that I am justified, and shall live through it. I grant it may teach me that I ought to love God and my neighbor; also to live in love, soberness, patience, etc., but it ought not to show me how I should be delivered from sin, the devil, death, and hell. Here I must take counsel of the gospel. I must hearken to the gospel, which teaches me, not what I ought to do but what Jesus Christ the Son of God hath done for me: that He suffered and died to deliver me from sin and death. The gospel wills me to receive this, and to believe it. And this is the truth of the gospel. Most necessary it is, therefore, that we should know this article well, teach it unto others, and beat it into their heads continually.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		February 19, Gourmet/bon	1	servings

INGREDIENTS

6	sl	Lean bacon
2	tb	Unsalted butter
1		Onion; chopped fine
3	tb	All-purpose flour
1	c	Heavy cream
1	c	Milk
1	pt	Shucked hard-shell clams; chopped coarse,
		; reserving 1/4 cup
		; of the liquor
1/4	ts	Worcestershire sauce
3		Boiling potatoes; cooked, peeled, and
		; cut into 1/2-inch
		; cubes
1/4	ts	Dried thyme; crumbled
2	tb	Finely chopped fresh parsley leaves
1	ts	Fresh lemon juice
2		Recipes pâte brisee; (recipe follows)
		An egg wash made by beating 1 large egg
		; with 2 teaspoons water

INSTRUCTIONS

In a kettle cook the bacon over moderately low heat until it is crisp
and transfer it with tongs to paper towels to drain. Pour off all but
2 tablespoons of the fat, add the butter, and in the fat cook the
onion, stirring occasionally, until it is softened and lightly
golden. Add the flour and cook the roux, stirring, for 3 minutes. Add
the cream, the milk, the reserved clam liquor, and the Worcestershire
sauce and cook the mixture, stirring, for 5 minutes, or until it is
thickened. Add the potatoes, the clams, the thyme, the parsley, the
lemon juice, the bacon, crumbled, and salt and pepper to taste and
combine the mixture well.
Divide the dough in half. Roll out one piece of the dough 1/8 inch
thick on a lightly floured surface, fit it into a 10-inch (1 1/2
quart capacity) pie plate, and trim the dough, leaving a 1-inch
overhang. Pour the filling into the shell. Roll out the remaining
dough 1/8 inch thick, arrange it over the filling, and crimp the edge
decoratively. Brush the top crust with the egg wash and bake the
potpie in the lower third of a preheated 400&deg;F. oven for 35
minutes, or until the crust is golden.
Serves 6 to 8.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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