| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Pie, Fish clam |
4 |
Servings |
INGREDIENTS
| 2 |
|
9 Inch pie crusts |
| 8 |
|
To 10 Chowder clams |
| 3/4 |
c |
Milk |
| 2 |
|
Eggs; well beaten |
| 1/2 |
c |
Soda cracker crumbs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter |
INSTRUCTIONS
Recipe by: Frances Kitching, from her cookbook "Mrs. Kitching's Smith
Island Cookbook"
Prepare pie crusts, setting aside top crust. In bowl, combine clams, milk,
eggs, crumbs, salt and pepper. Pour into pie shell and dot with butter.
Cover with top crust, trimming overhanging pastry to 1/2 inch. Fold it
under and flute to insure no leaking. Cut several 1 inch slits near center
of pie. Place in 450 F degree oven for 15 minutes, then reduce heat and
bake at 350 F for 30 minutes more.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #794 by Bill Webster <thelma@pipeline.com> on
Sep 20, 1997
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