| 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°F. oven for 35
minutes, or until the crust is golden.
Serves 6 to 8.
Gourmet February 1990
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