Barnstable Clam Pie

A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  dozen clam (Or enough more to make 2 cups clam meat. I used 2 10-ounce cans of minced baby clams, as I don't hav)
• 1⁄4 cup  clam juice
• 1  tablespoon butter
• 1⁄2 cup  cracker crumb
• 1  egg, well beaten
• 1  cup milk
•  salt and pepper
• 2  pie crusts (either your own recipe or store bought)

Directions

1. Preheat the oven to 350°F.
2. Steam the clams and strain the juice, saving 1/4 cup.
3. Remove the clams from the shells and chop finely.
4. Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
5. Seal all around and pierce the top with a fork.
6. Bake for approximately one hour.
7. Serve very hot.