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Entree: Quahog Pie*




Source of Recipe


http://www.youtube.com/watch?v=xrRD5ypWX-c


Recipe Introduction


Glenn's favorite. Chef John Marcellino, Mashpee Wampagnoag. You can view the YOU TUBE video by clicking on the link above.


List of Ingredients




17 large quahogs, fresh and alive

1/2 stick butter

6 strips of bacon, chopped

1 medium yellow onion, chopped

2 large cloves of garlic, finely chopped

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

1/3 cup flour

1/3 cup water

1 cup canned corn, drained

1 1/2 cups cooked potatoes, cubed

1 can Pillsbury Original Grands Flaky Biscuits OR 8 other prepared biscuits



Recipe



Open quahogs with a shucking/clam knife over a large bowl. Save all the clam juice in the bowl along with clam meat. Chop clams into small pieces about the size of a quarter.

In a large pot on medium heat, saute bacon, onion and garlic in butter. When onion is translucent, add clams, clam juice, salt and pepper. (Spoon clams and juice from bowl into pan, rather than pouring, in case any grit or shell is in the bottom of bowl.) In a small bowl, whisk flour and water. Add to simmering clams to thicken sauce. Stir well. Add corn and potatoes. Remove pan from heat. Let cool for 15 minutes then pour into an 8-inch pie plate. Place 8 uncooked biscuits on top of clam stew and bake at 350 degrees for 16 minutes or until biscuits are golden brown. Remove from oven. With a pair of tongs, remove 2 biscuits and place on plate, then ladle pie filling on top of biscuits and serve.

Serves 4.

Food Footnote: You are probably going to have some pie filling left after you fill your pie dish. Place the leftover pie filling in a zip-close bag. Store in the refrigerator up to 2 weeks. This will make a great hot stew on a cold day! If you have extra seafood, such as cooked scallops, shrimp or fish, add them to leftover stew and heat in a saucepan until hot.