New England Clam Pie

Makes 4-6 servings

Drew Davis

ingredients

Pie pastry for a double-crusted pie
COATING FOR LOWER CRUST:
2 tsp soft butter
GLAZE FOR TOP CRUST:
1 egg white
2 tsp water
FILLING:
3 eggs
1/2 cup cream
1/2 cup milk
1 1/2 cups drained minced clams, canned or fresh (rinse well to remove any grit)
1/2 cup juice drained from clams
1/4 lb cooked ham, slivered (about 1 cup)
1/2 cup coarsely crumbled pilot crackers
1 tsp strained lemon juice
4 to 6 drops Tabasco
2 tbsp chopped parsley
1/4 tsp salt
Freshly ground black pepper
2 tbsp butter, cut into bits

1
Make filling: Beat eggs just until combined. Stir in one ingredient at a time, the cream, milk, clams, clam juice, ham, crackers, lemon juice, 4 drops of the Tabasco, parsley, salt, and pepper. Add remaining Tabasco if needed.
2
Line a pie pan (9-inch) with half of pastry. Brush bottom with soft butter.
3
Preheat oven to 450 degrees. Fill Pie: Stir filling, then pour into lined pan. Dot top with butter bits. Add top crust, first brushing lip of lower crust with water. Cut away excess pastry flush with edge of pan. Crimp pastry edges with fork. Cut vent (a 3/4-inch circle, or two 1-inch slits) in center of crust. Glaze crust: Beat egg white and water just until combined. Brush lightly over crust.
4
Bake pie in center of oven for 10 minutes. Lower heat to 350 degrees and bake 40 minutes longer, or until golden brown and firm. Serve warm, lukewarm, or at room temperature.