Rappie Pie

• 2 pounds russet potatoes, peeled
• 1 cup chicken stock, fish stock or bottled clam juice
• 2 medium onions, finely chopped
• Salt and freshly ground pepper
• 1 teaspoon chopped thyme
• 1/4 teaspoon cayenne pepper
• 6 tablespoons unsalted butter, softened
• 1 dozen cherrystone clamsshucked and coarsely chopped, clam liquid reserved
• 1/2 pound sea scallops, cut into 1-inch pieces

1. Preheat the oven to 400.
2. Butter a medium glass or ceramic baking dish.
3. Coarsely grate the potatoes and transfer to a coarse stainless-steel sieve.
4. Using a spatula, press on the potatoes to extract as much liquid as possible.
5. In a skillet, cook the potatoes in the stock over moderate heat until thick, about 3 minutes.
6. Remove from the heat and stir in half of the onions, a large pinch of salt, 1 teaspoon of pepper, 1/2 teaspoon of thyme and the cayenne.
7. Melt 2 tablespoons of the butter in a medium skillet.
8. Add the remaining onions and 1/2 teaspoon of thyme and cook over low heat until the onions soften, about 8 minutes.
9. Add the reserved clam liquid and boil over high heat until reduced by half, about 3 minutes.
10. Remove from the heat and let cool, then stir in the clams and scallops and season with salt and pepper.
11. Spread half of the potatoes in a layer in the prepared baking dish.
12. Spread the onions, clams and scallops on top, then cover with the remaining potatoes.
13. Dot the top of the pie with the remaining 4 tablespoons of butter and bake for 45 minutes, until bubbling hot.
14. Preheat the broiler.
15. Broil for 3 minutes, or until browned and crisp on top.
16. Let stand for 10 minutes before serving.

russet potatoes, chicken stock, onions, salt, thyme, cayenne pepper, unsalted butter, liquid reserved, scallops

Taken from www.foodandwine.com/recipes/rappie-pie (may not work)