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RECIPES Sea Clam Pie Quahog Pie New England Clam Pie Lobster Pie Oyster Pie #1 Oyster Pie #2 Tuna Pie Shrimp Pie cod,and shrimp Pie Irish Scallop Pie Sea Clam Pie 12 medium clams-chopped(reserve liquor 1 large piece salt pork, sliced 1 onion chopped 1/2 tsp pepper 2 tbs butter 2 pie crusts Fry chopped onion in salt pork until tender. Remove salt pork. Add clams and about 1/2 cup of clam juice. Let simmer on low heat until tender, about 10 minutes. Sprinkle with pepper. Put clams and onion in pie shell. Add a small amount of juice. Reserve remaining juice. Pat butter on top of clams. Add top crust. Bake 10 minutes at 450 degrees and 30 minutes at 350 degrees. Serve with gravy. Gravy: Melt 2 tbs butter, at 2 tbs flour and whisk. Whisk in remaining clam juice. Add more from uncooked juice if necessary. Keep whisking. Add 1/4 cup milk. Add 2 tsp lemon juice and 1/2 tsp pepper. QUAHOG PIE 1 (9-inch) frozen pie crust with top, thawed 4 bacon slices 1/2 cup finely chopped onion 2 tablespoons all-purpose flour 2 cups minced cooked quahog (reserve 1/3 of juice) 1/3 cup light cream 2 cups diced cooked potatoes 1/4 teaspoon dry mustard 1/8 teaspoon Tabasco sauce Preheat oven to 450 degrees. In medium skillet, cook bacon till crisp, drain on paper towels, crumble and set aside. Pour off all but 2 tablespoons of drippings in skillet. Add onion, saute‚ about 5 minutes or until transparent. Stir in flour, cook for 1 minute. Add quahog juice and cream to skillet. Cook, stirring constantly, until it is thickened. Stir in crumbled bacon, minced quahog, potatoes, mustard and Tabasco. Pour into bottom pie crust. Place on top pie crust, tuck edges of top pie crust under to form a rim. Pinch edge to form a border. Cut several slits in pie for steam to escape during cooking. Bake 30 minutes or until crust is a golden brown. New England Clam Pie ¼ pound salt pork or bacon, diced 2 medium onions, chopped fine 2 carrots, diced fine ½ cup water 3 potatoes, diced 2 cups clam liquor 2 dozen soft-shell clams (steamers), chopped piece of bay leaf 1 small garlic clove, crushed dash nutmeg ½ teaspoon salt dash fresh pepper 1 ½ tablespoons flour pastry for 1-crust pie Fry salt pork or bacon until crisp. Remove and save. Sauté the onions and carrots in drippings until lightly browned. Add water and simmer a few minutes. Add potatoes and clam liquor. Cook until vegetables are tender. Add the chopped clams. Season with bay leaf, garlic, nutmeg, salt, and pepper. Thicken with flour made into a smooth paste with a little water. Cook a few minutes. Cool slightly and pour into a 1 ½-quart casserole. Cover with pastry crust, gashed for steam. Bake in a very hot oven, 450 degrees, until crust is browned, from 25 to 30 minutes. Lobster Pie 4 select lobsters (1¼ lb each) ½ tsp. Lawry's seasoned salt ½ c. dry sherry 1/8 tsp. white pepper 1 stick butter 2 tbsp. lemon juice 5 tbsp. flour 1 c. light cream 4 egg yolks, well beaten ¼ c. seasoned bread crumbs 1 c. potato chips paprika Boil lobsters. Pick out meat and place in large shallow dish (include the green). Pour sherry over lobster meat.Melt butter in top of double boiler and flour to make roux. Blend well with whisk. Add salt, pepper and lemon juice. Add light cream gradually. Stir until mixture thickens. Add some of the sauce to the beaten egg yolks and whisk together. Now add this egg mixture to the remaining white sauce. Keep over low heat until it's the conistancy of soft custard. Cool and pour over lobster meat. Cover with topping of bread crumbs and crushed potato chips. Sprinkle with paprika. Bake in a 275º oven until heated. Oyster Pie 1/4 cup oil 1/2 cup chopped green onion, tops and bottoms 1/2 cup all purpose flour 2 stalks celery, chopped 3/4 cup milk Salt, black and red pepper to taste 1 pint oysters Hot sauce to taste 1 small clove garlic, minced 8-inch unbaked pie shell, top and bottom 1/4 bell pepper, chopped 1/4 cup minced parsley Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag. Add milk. Stir well. Drain juice from oysters and add only oysters to sauce. Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice. Add chopped ingredients and lastly... Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling. Put oyster mixture in unbaked 8-inch pie shell and cover with top crust. Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy. Reduce heat to 350 degrees and continue cooking until nicely browned. Serve while hot. Serves 6 to 8. Oyster Pie 18 oysters and liquid milk 3 pieces bacon reserved bacon grease 2 Tbsp. flour Worcestershire sauce Cajun seasoning to taste prepared pie crust (with top) Preheat the oven to 350°. Cook the bacon; reserve and crumble. Make a light brown roux with 2 Tbsp. of the bacon grease (you may have to add a little vegetable oil or butter to reach 2 Tbsp.) and flour: heat the oil, add the flour, and stir constantly until light brown. When it's ready, add the liquid from the oysters, the Worcestershire sauce, and the seasoning. Mix in the oysters. Put in a pie crust. Cover with crust. Bake 30 minutes. Tuna Pie 3 tablespoons butter 1/2 cup sliced green pepper 2 slices of onions 6 tablespoons of flour 1/2 teaspoon salt 2 cups milk 2 cans (6 1/2 ozs) tuna, drained and flaked 1 tablespoon lemon juice cheese whirls Melt butter, add green peppers and onions and cook until onions are golden brown. Add flour and salt and cook until well blended; add milk slowly, stirring constantly until thick and smooth. Add tuna and lemon juice; put in greased baking dish and cover with cheese whirls. Bake in a hot oven, 450° for about 30 minutes or until browned. Shrimp Pie 1 onion -diced 1 green bell pepper -diced 1 stick margarine 1 can cream of mushroom soup 1 can cream of celery soup 1 tablespoon Worcestershire sauce salt and pepper 1 teaspoon Tabasco sauce 3 hard-boiled eggs-chopped fine 2 pounds shrimp, peeled and deveined pastry for a two crust pie Saute onion and pepper in margarine. Add soups and seasonings. Add diced eggs and shrimp. Line a 2-quart casserole dish with half of the pastry. Pour in mix and cover with pastry. Dot with butter and bake at 350 degrees until brown, about 45 minutes. cod,and shrimp Pie 1lb cod 1 onion-chopped ½ pt water and milk-mixed 2 tbsps flour 1 oz butter 4 oz button mushroooms 4 oz packet frozen mixed veg 4 oz shrimp, peeled 4 hard boiled eggs, quartered 1 lb warm mashed potatoes 1 egg, beaten salt & pepper to taste Place the fish, onion, milk and water into a saucepan/Cover and cook gently for about 6 mins/Remove the fish and flake/Whisk the flour and butter into the cooking liquid,and Bring to a boil/mix until thickened/ Add the mushrooms and vegetables and simmer for a few minutes/Mix in the fish and shrimps then season lightly to taste/Transfer to a pie dish and add the eggs/Cover with the mashed potato/Brush with the beaten egg then bake in a preheated oven at 350 for 25 mins. Scallop Pie 8 lg Scallops 1 1/2 cups of Milk Salt and pepper 2 tbls Butter 1 tbls Flour 1/2 lb Mushrooms, sliced 4 tbls sherry 1 lb Fresh mashed potatoes Clean the scallops and cut in half/simmer them in the milk for 15 minutes/Strain, reserving the liquid/Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk slowly, stirring all the time/Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer/add the sherry and the scallops/When hot, transfer to an ovenproof dish and cover with mashed potatoes/Dot with the remaining butter and bake in a moderate oven until the top is turning brown. |