Clam Pie
- 2 unbaked 9-inch pie shells
- 2 cups shucked clams, drained and chopped (about 35 littlenecks)
- 1 medium onion, chopped
- 1 cup finely diced peeled potato
- 4 strips thick bacon, cooked until crisp, drained and crumbled
- 3 eggs
- 1 cup heavy cream
- 3/4 teaspoon poultry seasoning
- Preheat oven to 375 degrees.
- Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells.
- In a bowl, beat together the eggs, cream and poultry seasoning.
- Pour this mixture over the clams.
- Bake 30 to 40 minutes, until set and lightly browned.
pie shells, clams, onion, potato, bacon, eggs, heavy cream, poultry seasoning
Taken from cooking.nytimes.com/recipes/9230 (may not work)