Down East Clam Pie

Name: Down East Clam Pie
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 pound shucked steamer clams; 1/4 cup minced yellow onion; 1/4 cup minced red bell pepper; 2 tablespoons minced flat-leaf parsley; 6 tablespoons unsalted butter; 24 saltine crackers; 3/4 cup milk or half-and-half; 2 large eggs, lightly beaten; Salt and freshly ground black pepper; 1/4 to 1/2 teaspoon ground red chili pepper, optional

By Nancy Harmon Jenkins

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: The Deep-Fried Truth About Ipswich Clams; No matter the source of the harvest, the secret to a classic seaside meal may be the mud.

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Ingredients

Yield:4 to 6 servings

1pound shucked steamer clams
¼cup minced yellow onion
¼cup minced red bell pepper
2tablespoons minced flat-leaf parsley
6tablespoons unsalted butter
24saltine crackers
¾cup milk or half-and-half
2large eggs, lightly beaten
Salt and freshly ground black pepper
¼ to ½teaspoon ground red chili pepper, optional

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Use ½ tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
Step 5
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.