Pâté Aux Coques (Clam Pie)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
  • 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.
  • 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.
  • 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.
  • Meanwhile in a separate large saucepan, sauté onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
  • 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.
  • Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.
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