Mima's handwriting is on this recipe yet I'm not sure if this is Long Island outside of Portland, Long Island NY (yes a possibility), or another Long Island on the Maine coast, but it says it is from Long Island.
Ingredients
48 soft shell or hard shell clams, well scrubbed
2 cups hot boiled potatoes, sliced 1/4 inch think
2 onions, finely chopped
2 cups celery, diced
5 Tablespoons butter
2 Tablespoons flour
salt and pepper
1/4 cup cream
2 Tablespoons parsley, minced
Biscuit or pastry dough
Process
1. Steam clams to open, reserving meats, and saving liquid seperately.
*note - she used liquor again, but clearly there's no liquor so I think this is just an archaic reference to a stewed liquid of sorts. Will research. *
2. Butter a 2 quart baking dish or casserole and set inverted mixing cup in center.
3. Line bottom of baking dish and sides of dish with potato slices.
4. Fry onions and celery in 3 Tablespoons butter until golden brown.
5. Add clam liquor and simmer until tender.
6. Make a roux of flour rubbed with the remaining butter and add to clam liquor, stirring until smooth.
7. Season with salt and pepper.
8. Combine cooked clam meats, gravy and cream, and turn into casserole dish carefully, so as not to disturb the potatoes.
9. Sprinkle with minced parsley.
10. Have ready either biscuit crust or flaky pastry crust to fit the top of the casserole.
11. Fit, trim, and prick with air holes.
12. Bake in hot oven for 15 minutes or until brown.
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