When a co-worker told me about this recipe, at first I was skeptical, but after trying it I could see why she has been making it for years. Hey, it’s New England, and anything with clams goes.
- 1 cup whole wheat flour
- 2 cup unbleached flour
- ½ tsp. salt
- 1 sticks margarine
- 1 stick butter
- ½- 2/3 cup ice water
- 1 ½ cups clam juice
- 3 cups diced potatoes
- 1 large carrot diced
- 1 celery stalk diced
- 1 large onion, finely chopped
- 2 cups finely chopped clams, drained; include juice for above
- 1/8 tsp. freshly ground pepper
- ¼ cup wheat flour
- 2/3 cup light cream
- 1 Bay leaf
- 1 tsp Thyme
- 1 tsp Basil
- dash cayenne pepper
- dash of ground nutmeg
Pastry-You can substitute your own pie shell recipe or use a frozen shell. You will need a top and a bottom for this recipe.
1) To prepare pastry, place the whole wheat flour, unbleached white flour and salt in a bowl. Add margarine and work in with the fingers.
2) Add ice water a teaspoon at a time until dough clings together. Wrap in wax paper and chill
3) To prepare filling(filling can be made ahead of time and refrigerated)-place clam juice, potatoes, carrot, celery, seasonings and onion in a saucepan and bring to a boil. Cover and simmer until vegetables are barely tender, about 12 minutes. Remove Bay leaf
4) Remove from heat. Add clams. Mix the flour with the cream and stir into the clam mixture. Return to heat and bring to a boil stirring until mixture thickens. Cool
5) Pre-heat the oven to 375 F
6) Divide the pastry dough in half and roll out one half between sheets of wax paper to fit a deep 10-inch pie plate or casserole. Pour in cooled clam mixture. Roll out remaining dough between sheets of wax paper and use to cover pie. Seal edges; make a steam hole.
7) Bake 50-60 minutes until done.