WHITE CLAM PIZZA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
- Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
- Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
- Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.
Nutrition Facts : Calories 698, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 82 milligrams, Sodium 821 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Protein 39 grams
CLAM PIE
Make and share this Clam Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Coat a 9-inch pie pan or individual ramekins with cooking spray.
- In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
- Add in the onion; cook and stir 3-4 minutes or until softened.
- Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
- Transfer mixture to the prepared pie pan.
- In a small bowl, toss the breadcrumbs, melted butter, and parsley.
- Sprinkle crumbes evenly over the top.
- Bake in a 350° oven for about 30 minutes or until golden brown.
Nutrition Facts : Calories 525.2, Fat 34.9, SaturatedFat 16.4, Cholesterol 103, Sodium 1440.5, Carbohydrate 31.1, Fiber 2.4, Sugar 2, Protein 22.9
NEW ENGLAND CLAM PIE
If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!
Provided by Kaya1245
Categories Savory Pies
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 12 minutes.
- Add clams and salt and pepper to taste.
- Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
- Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
- Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
- Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
- Let the pie cool in order to let the filling set.
OLD FASHIONED CLAM PIE
Make and share this Old Fashioned Clam Pie recipe from Food.com.
Provided by Mamie37
Categories Weeknight
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pie shells with clams, onion, potato, and bacon, dividing equally.
- In a bowl, beat together eggs, cream, and seasoning.
- Pour over mixture in pie shells.
- Bake at 375 for 30 to 40 minutes until golden brown.
Nutrition Facts : Calories 390.4, Fat 27.3, SaturatedFat 10.5, Cholesterol 117.7, Sodium 327.8, Carbohydrate 24, Fiber 1.2, Sugar 0.8, Protein 12.1
CLAM PIE
This recipe is from the C-Line,Inc trucking company,"Rolling Recipes", cookbook. Courtesy of Ray Souza, C-Line, Inc, company driver.
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 36m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute first 4 ingredients for 5 to 6 minutes. Add remaining ingredients; mix. Pour mixture into pie shell. Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 367, Fat 26.5, SaturatedFat 12.3, Cholesterol 69.3, Sodium 326, Carbohydrate 19.2, Fiber 1.5, Sugar 1, Protein 13.1
BARNSTABLE CLAM PIE
A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Steam the clams and strain the juice, saving 1/4 cup.
- Remove the clams from the shells and chop finely.
- Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
- Seal all around and pierce the top with a fork.
- Bake for approximately one hour.
- Serve very hot.
PHILADELPHIA CLAM PIES
Steps:
- Peel potatoes and cut into 1/4-inch dice.
- Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
- Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
- Put oven rack in middle position and preheat oven to 425°F.
- Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
- Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
- Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.
CLAM PIE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 2 pies, 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
- Bake 30 to 40 minutes, until set and lightly browned.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams
DOWN EAST CLAM PIE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
- In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
- Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
- Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
- Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 10 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 1 gram
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