The Dish: Native American Food -- Quahog Pie

The Dish: Native American Food--Quahog Pie
The Chef: John Marcellino
The Dish: Quahog Pie

Ingredients
17 Large Quahogs - fresh and alive
6 Strips of bacon chopped
1 Medium chopped yellow onion
1/2 Stick of butter
1 1/2 Cups of cooked cubed potatoes
2 Large cloves of garlic finely chopped
1/3 Cup water
1/3 Cup flour
1 Cup drained canned corn
1/2 Teaspoon salt
1/2 Teaspoon fresh cracked black pepper
1 Can of Pillsbury Original Grands Flaky Biscuits (8 Biscuits)

Method
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 quarter.

In a large pot on medium heat, sauté onions, garlic & chopped bacon in butter. When onions are translucent add clams, clam juice, salt & pepper.

In a small bowl whisk flour and water. Add to simmering clams to thicken. Stir well and add corn and potatoes. Remove pan from heat. Let cool for 15 minutes then pour into an 8" pie plate.

Place eight uncooked biscuits on top of clam stew and bake at 350 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

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

Serves 4

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