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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 10 or 12 sea clams, ground or chopped in a food processor (save juice when opening clams) 1 large piece salt pork, sliced 1 onion chopped 1/2 tsp pepper 2 tbs butter 2 pie crusts Instructions: As a child on Cape Cod, I often went clamming with my father. These large sea clams, or hen clams as they are called in Maine, were dug up with one's toes while up to your waist off the salty shore. Ida, my mother, wasn't much of a housekeeper, but she sure could whip up a tasty pie. Fry chopped onion in salt pork until tender. Remove salt pork. Add clams and about 1/2 cup of clam juice. Let simmer on low heat until tender, about 10 minutes. Sprinkle with pepper. Put clams and onion in pie shell. Add a small amount of juice. Reserve remaining juice. Pat butter on top of clams. Add top crust. Bake 10 minutes at 450 degrees and 30 minutes at 350 degrees. Serve with gravy. Gravy: Melt 2 tbs butter, at 2 tbs flour and whisk. Whisk in remaining clam juice. Add more from uncooked juice if necessary. Keep whisking. Add 1/4 cup milk. Add 2 tsp lemon juice and 1/2 tsp pepper. |
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