Baked Down East Clam Pie Recipe

GETTING READY

1) Drain the clams into a colander reserving the liquor

2) Clean the clams and using a knife, chop them finely and keep aside

MAKING

3) Into a frying pan, sauté the pork till lightly browned

4) Tip in the onion, carrots and potatoes and cook til browned

5) Add in the 3 cups of clam liquor

6) Season the mixture with the peppercorn, celery salt, and the bay leaf

7) Simmer for about 10 minutes and add the clams and simmer for 10 minutes longer

8) In a bowl , blend the cornstarch and cold water and add to the simmering clam mixture

9) Cook till thickened

10) Tip in the peas

11) Heat the oven to 425F

12) In a 2 quart greased casserole, pour in the clam mixture

13) Roll out the pastry onto a floured board to fit the top of the casserole

14) Trim the edges and seal with a fork

15) Using a knife make a few slits on the top for the steam to vent

16) Bake in the oven at 425F for 20 minutes till the top is browned and the sauce bubbles through

SERVING

17) Serve warm