Canadian Clam Pie
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 113.39 g salt pork
- 2 medium onions, chopped
- 3 small carrots, cubed
- 236.59 ml fish stock
- 4 medium potatoes, cubed
- 473.18 ml clam juice
- 1 bay leaf, see note for these
- 1 sprig fresh thyme, see note for these
- 8 sprig fresh parsley, see note for these
- 1 whole clove
- 2 dozen hard-shelled clams, chopped small
- 78.78 ml cold water
- 29.58 ml flour
- salt
- fresh ground melange pepper
- 177.44 ml cooked peas
- biscuit dough
directions
- Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie.
- Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done.
- Add the potatoes, clam juice, bouquet garni, and clove.
- When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper.
- Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw].
- Place in a casserole dish. Cover with your favorite biscuit dough.
- Slit to allow steam to escape.
- Bake at 400F or until brown about 20 to 30 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
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