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“A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 dozen clam (Or enough more to make 2 cups clam meat. I used 2 10-ounce cans of minced baby clams, as I don't hav)
  • 14 cup clam juice
  • 1 tablespoon butter
  • 12 cup cracker crumb
  • 1 egg, well beaten
  • 1 cup milk
  • salt and pepper
  • 2 pie crusts (either your own recipe or store bought)

Directions

  1. Preheat the oven to 350°F.
  2. Steam the clams and strain the juice, saving 1/4 cup.
  3. Remove the clams from the shells and chop finely.
  4. Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
  5. Seal all around and pierce the top with a fork.
  6. Bake for approximately one hour.
  7. Serve very hot.

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