This is an old classic found in most establishments throughout Cape Cod. The baked-buttery goodness of the crust offers a nice comfort to the delicious clams. Move over chicken pot pie, we have a Cape Cod Clam Pie coming through. Try it tonight, you might like it.
1 pie crust mix for double-crust
2 cans minced clams, RESERVING
3/4 cup clam juice
1/2 cup cracker crumbs
1/4 teaspoon pepper
1 teaspoon cold water
3/4 cup milk
1 teaspoon salt
2 tablespoons butter
Prepare pie crust and roll into two 12 inch rounds.
Place one in pie dish. Beat eggs in bowl and save out 1 tablespoon. Drain liquid from clams and stir into beaten eggs along with the clams, milk, cracker crumbs, salt and pepper. Pour into pie plate. Dot the filling evenly with butter. Top with other round of pie crust. Cut several slits in top and seal sides. Brush top with beaten egg.
Bake at 450 degrees for 15 minutes. Lower to 350 degrees and bake for 30 minutes. Cool for 15 minutes before serving.