Canadian Clam Pie

Name: Canadian Clam Pie
Ingredients: 1/4 lb salt pork; 2 medium onions, chopped; 3 small carrots, cubed; 1 cup fish stock; 4 medium potatoes, cubed; 2 cups clam juice; 1 bay leaf, see note for these; 1 sprig fresh thyme, see note for these; 8 sprigs fresh parsley, see note for these; 1 whole clove; 2 dozen hard-shelled clams, chopped small; 1/3 cup cold water; 2 tablespoons flour; salt; fresh ground melange pepper; 3/4 cup cooked peas; biscuit dough

17 ingredients

9 steps

Ingredients

1/4 lb salt pork
2 medium onions, chopped
3 small carrots, cubed
1 cup fish stock
4 medium potatoes, cubed
2 cups clam juice
1 bay leaf, see note for these
1 sprig fresh thyme, see note for these
8 sprigs fresh parsley, see note for these
1 whole clove
2 dozen hard-shelled clams, chopped small
1/3 cup cold water
2 tablespoons flour
salt
fresh ground melange pepper
3/4 cup cooked peas
biscuit dough

Directions

1

Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie.
2

Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done.
3

Add the potatoes, clam juice, bouquet garni, and clove.
4

When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper.
5

Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw].
6

Place in a casserole dish. Cover with your favorite biscuit dough.
7

Slit to allow steam to escape.
8

Bake at 400F or until brown about 20 to 30 minutes.
9

Serve immediately.