Great South Bay Clam Pie

Recipe Ingredients

24 oz	681g	Minced clams - (3 doz in shell)
1 1/2 cups	355ml	Water
1/4 cup	49g / 1.7oz	Margarine or butter
1/2 cup	118ml	Sliced fresh mushrooms - sliced
2 tablespoons	30ml	Minced onion
1/4 cup	15g / 0.5oz	All-purpose flour
1/8 teaspoon	0.6ml	Tabasco brand Pepper Sauce
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1 cup	237ml	Half-and-half
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Chopped parsley - chopped
2 tablespoons	30ml	Chopped pimiento
1		Pastry crust for a 9" pie
1		Egg - beaten

Recipe Instructions

Wash clam shells thoroughly. Place clams in large pot with water. Bring to boil and simmer for 8 to 10 minutes or until clams open. Remove clams from shell and cut into fourths. Reserve 1 cup clam liquid. (Or, if using canned clams, drain and reserve 1 cup liquid.)

In skillet melt margarine. Add mushrooms and onion and cook until tender. Stir in flour, mustard, Tabasco brand Pepper Sauce, salt and pepper. Gradually add clam liquid and half-and-half. Cook, stirring constantly, until thick. Stir in lemon juice, parsley, pimiento, and clams. Pour mixture into 9-inch round deep-dish pie plate (about 2 inches deep).

Roll out pastry dough and place on top of mixture in pie plate; secure dough to the rim of the pie plate by crimping. Vent pastry. Brush with beaten egg. Bake in hot oven at 375 degrees for 25 to 30 minutes or until pastry is browned.

This recipe yields 6 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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