Dinner
Clam pie
Marion Harland’s original method for Clam pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Fry a quarter pound of fat salt pork crisp;
- Cover the last stratum of clams with parboiled potatoes cut very thin, pepper and salt, and sprinkle these with a tablespoonful of grated onion and the same of parsley.
- Now pour the hot liquor over all, cover with a good pie crust and bake half an hour in a good oven, covered, then brown.
Historical transcription
Source method
- 1
Fry a quarter pound of fat salt pork crisp; strain out the scraps and fry a sliced onion in the same fat. Strain again, add a pint of clam juice with a lump of butter the size of an egg, and make hot while you prepare the “pie.”
- 2
In the bottom of a buttered bakedish put a layer of clams, on them one of milk crackers, previously soaked in hot milk, buttered, peppered and salted, more clams and so on until the dish is nearly full. Cover the last stratum of clams with parboiled potatoes cut very thin, pepper and salt, and sprinkle these with a tablespoonful of grated onion and the same of parsley. Now pour the hot liquor over all, cover with a good pie crust and bake half an hour in a good oven, covered, then brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.