Clam Chowder Pie
Ingredients
Instructions
- Cook potato and onion in 1 cup water till tender; drain.
- Drain clams, reserving 1/2 cup liquid.
- In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
- Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
- Stir in cooked potato mixture and clams.
- Turn into a 9-inch pie plate.
- Prepare plain pastry shell.
- Roll out to a 10-inch circle; place atop filling.
- Turn edges under and flute; cut slits for escape of steam.
- Bake, uncovered, at 425 for 25 to 30 minutes.
- Let stand 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
816
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).