20 Clam Pie No 1 Recipe

(An old New England seashore dish.)



Chop the clams if large, saving the liquor that runs from them. Heat,

strain, and season this and cook the chopped clams for 10 minutes in

it. Have a thick top crust of good pastry, but none at the bottom of the

bake dish. Fill with alternate layers of the minced clams, season with

salt, pepper, a few drops of onion juice, some bits of butter and a few

teaspoonfuls of strained tomato sauce, and thin slices of boiled

potatoes. Dredge each layer of clams with flour. Lastly, pour in a

cupful of clam juice, put on the crust and bake half an hour in a quick

oven From "The National Cook Book," by Marion Harland and Christine

Terhune Herrick.

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