As a life-long native of New England, summer is synonymous with seafood, lobster and clams in particular. Whenever we head to the shore, I usually order clams from our favorite clam shacks or waterfront restaurants. I love all things coastal.
As we're in the middle of a heat wave here on the East Coast, recently my youngest daughter and her friend headed to Misquamicut Beach Rhode Island for a day of sun and fun. Misquamicut Beach is just over the border from Connecticut in Westerly, Rhode Island. As it's directly on Block Island Sound, the waves are huge and if you're athletic enough, body surfing is a favorite past time. There's plenty of things to do in Misquamicut for the whole family - there's restaurants, souvenir shops, music, and nightlife to enjoy.
Traditional New England Food Seafood
I asked my daughter to please think of me if she was going to be enjoying some traditional authentic Rhode Island Clam Chowder (it's clear broth), clam fritters, Little Neck clams, clams on the half shell or fried clams for lunch!I like to collect cookbooks, and here's a favorite easy seafood pie recipe for Clam Pie from a cookbook that I've had since before I got married. You can even substitute picked Lobster meat if you prefer.
Easy clean-up with my handmade Dish cloths from Moomettes Crochet Shop!
Even if you don't live by the ocean, you can still find wonderful fresh seafood in local fish markets. It doesn't have to be summer to enjoy fresh fish dishes, you can serve up this clam pie recipe on your holiday buffet table too!
Clam Pie Recipe
2-1/4 c. flour
1 tsp salt
3/4 c. shortening
6 Tbl water, approximately
3 c. ground clams, preferably quahog clams
1/2 c. finely chopped onion
3/4 c. fresh cracker crumbs, preferably made from pilot crackers
Freshly ground black pepper, to taste
1/4 tsp. thyme
3/4 c. light cream
Preheat oven to 375 degrees
Combine the flour and salt in a mixing bowl. With a pastry blender or two knives, cut in the shortening until the mixture looks like coarse corn meal.
Sprinkle the water over the mixture, one tablespoon at a time, and mix lightly with a fork until all flour is moist.
With the hands, gather the dough into a ball and divide it in half. On a lightly floured board, roll out each half in a circle one-eight-inch thick and about one and one-half inches larger in diameter than the pie plate used. Line a nine-inch pie plate with one circle of dough, leaving one half inch overhanging.
Combine the clams, onion, crumbs, pepper, thyme and all but one tablespoon of the cream in a mixing bowl. Pour the filling into the pie plate. Cover with the remaining circle of dough and neatly trim the edges. Fold the edge of the top pastry under the edge of the lower pastry and seal by pressing together. Flute the edges, if desired. brush the top of the pie with the remaining cream, prick the top of the pie and bake forty minutes, or until golden brown and baked through.
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