Pâté Aux Coques (Clam Pie)

Submitted by Chef mariajane

"So very good, I have made this before years ago, and lost the recipe - have just found it again!!! I hope you enjoy it as much as I did - I found it in Saltscapes magazines!!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• PIE CRUST

• 2 1⁄2 cups sifted flour
• 1 teaspoon salt
• 1 cup shortening
• 1 egg
• 2 tablespoons vinegar
• 2 tablespoons cool water

• FILLING

• 2 cups clam juice
• 3 potatoes, mdium-sized, cubed
• 1 onion, chopped
• 3 tablespoons butter
• 2 tablespoons flour
• 2 (10 ounce) cans . baby clams
• salt and pepper

directions

1. CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
2. In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball.
3. Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie.
4. FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Meanwhile in a separate large saucepan, sauté onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
6. Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste.
7. Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.