Clam pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Clams, minced; 7 oz ea. |
| 1 | cup | Onion; chopped |
| ¼ | cup | Butter (or marg.); melted |
| ¼ | cup | Flour, all-purpose |
| dash | Pepper | |
| ½ | cup | Carrots; diced, cooked |
| ½ | cup | Celery; diced, cooked |
| 3 | Eggs; hard-cooked, chopped | |
| 1½ | cup | Potatoes; seasoned, mashed |
Directions
Drain clams and reserve liquid. Add water to clam liquid to make 2 cups. Cook onion in butter until tender. Blend in flour and pepper; add clam liquid and cook until thick, stirring constantly. Add carrots, celery, eggs, and clams. Place in a well-greased 1-½ quart casserole dish. Cover with mashed potatoes and bake at 425 degrees for 20 to 25 minutes or until brown.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94