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Pâté Aux Coques (Clam Pie)

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“So very good, I have made this before years ago, and lost the recipe - have just found it again!!! I hope you enjoy it as much as I did - I found it in Saltscapes magazines!!”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. CRUST: In a large bowl, sift flour and salt together. Cut shortening into flour until dough resembles coarse cornmeal.
  2. In a separate bowl, beat egg; combine with vinegar and water, Gradually add just enough of the egg mixture to the flour mixture until you can form the dough into a ball.
  3. Divide into two portions (for top and bottom crust). Roll out one portion and use it to line a 10-inch pie plate. Roll out the other portion and reverse to cover pie.
  4. FILLINGl Pour clam juice into a saucepan, and add potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. Meanwhile in a separate large saucepan, sauté onion in butter until transparent. Stir in flour to make a roux. Cook for 1-2 minutes.
  6. Drain potatoes, reserving clam juice. Gradually add clam juice to roux. Stir until thickened, add potatoes and clams. Season with salt ahd pepper to taste.
  7. Pour filling into pastry-lined pie plate. Cover with top layer of pastry and bake at 400F for about 30 minutes.

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