Canadian Clam Pie

"From the Gold Cookbook."
photo by a user photo by a user
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  • 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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