1 cup sifted flour
1/4 pound butter
3 T. cold water
1/4 pound salt pork, cubed
3 onions, chopped
4 carrots, diced
1/2 cup dry white wine
2 cups clam juice
4 potatoes, peeled and diced
3 T. parsley, chopped
1 clove garlic, minced
1/2 teaspoon pepper
1 T. corn starch
2-1/2 dozen clams, chopped



Sift the flour into a bowl. Cut in the butter with a pastry blender or use two knives. Add the water and work together until dough is formed. Chill for 1 hour. Preheat oven to 375°.

Combine the salt pork, carrots and onions in a saucepan. Cook for 10 minutes, stirring. Add the wine, clam juice, and potatoes and cook for 15 minutes. Then add the parsley, garlic, clams and pepper. Mix the cornstarch with a little water to make a smooth paste. Add to mixture, stirring constantly until boiling point is reached. Pour into a 1-1/2 quart buttered casserole or baking dish. Roll dough on a floured surface to fit the top of the baking dish. Place dough on the top of the baking dish and seal the edges. Prick the dough with a fork in several places.

Bake at 375° for about 30 minutes or until pastry is browned. Serve hot.

Makes 4-6 servings.

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