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August 8, 2011
New England Clam Pie
Simple Seafood
Prep time:
15 minutesCooking time:
30 minutes“Making good use of leftovers is a great way to save money. This hearty winter meal is the perfect recipe to use leftover baked potatoes. Simply peel, slice and quarter potatoes as recipe directs.”
Ingredients
Serves 6
- 2 (7-ounce) cans chopped clams
- 1 (10-ounce) can cream of mushroom soup
- 10 ounces frozen peas
- 1 (7-ounce) can corn, drained
- 1 (8-ounce) can sliced carrots, drained
- 1/2 (15-ounce) can sliced potatoes, drained, quartered
- 2 unbaked (9-inch) deep-dish pie shells
- 1 egg, beaten
Directions
1
Preheat oven to 425°F. Drain clams, reserving 1/4 cup liquid. Mix reserved liquid, clams and soup in a medium saucepan.
2
Add peas, corn, carrots and potatoes to saucepan; stir. Line a deep-dish pie plate with 1 pie shell.
3
Cook clam mixture over medium-low heat, stirring occasionally, for 5 minutes or until heated through. Spoon into prepared pie plate.
4
Cut remaining pie shell into a starfish shape; place on filling. Cut holes in starfish and brush with egg. Bake pie for 30 minutes or until golden brown.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
To ensure each serving receives some of the flaky pastry, cut through the dough first with a spoon, then carefully scoop out each serving.
Great Pairings
Corn Bread Sticks
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