Ingredients: |
Ingredients: 3 - 4 medium potatoes
6 slices of bacon
1 medium onion, chopped or sliced
2 dozen chowder clams, steamed and minced. Reserve the juice.
1/2 cup milk or cream
1/4 cup butter
2 Tbsp. flour
salt , pepper and thyme to taste.
1 pie crust (home made or purchased)
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Directions: |
Directions:Scrub the clams and put them in a large pot.
Add an inch or 2 of water to the bottom of the pot and steam them till they open.
When they're cool enough to handle, remove the meat from the shell and mince with kitchen shears. (or you could chop them)
Strain the clam broth through cheesecloth and set aside.
While the clams are steaming, fry the bacon till nice and crisp. Pat with a paper towel and crumble. Set aside.
Salute the onions in the same pan in the bacon fat. I know it's bad but it's good!
Mix the minced clams, crumbled bacon and cooked onions together.
Mix 1 1/4 cups of clam broth with 1/2 cup of milk.
Pour the rest of the clam juice in a small pot and boil the potatoes in it. Add water as needed.
Melt butter in a small saucepan and add the flour, salt , pepper and thyme. Cook stirring about 1 minute until thick and bubbly. Slowly add the clam juice and milk mixture and continue to heat, stirring till thickened.
Combine the sauce mixture with the clam mixture.
Slice the boiled potatoes about 1/4 inch thick and put them in the bottom of your buttered pie plate or casserole dish. (No bottom crust)
Pour the clam mixture over the potatoes and top with the unbaked pie crust.
Crimp the edges and poke some holes for the steam to escape.
Bake at 450 for about 25 minutes till golden.
It's easier to serve if you let it sit for 15 minutes but it's still messy. Don't expect perfect wedges!
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