New England Clam Pie
Making good use of leftover New England Clam Pie is a great way to save money. This hearty winter meal is the perfect recipe to use leftover baked potatoes. Simply peel, slice and quarter potatoes as recipe directs.
2 (7-ounce) cans chopped clams
1 (10-ounce) can cream of mushroom soup
10 oz frozen peas
1 (7-ounce) can corn, drained
1 (8-ounce) can sliced carrots, drained
1/2 (15-ounce) sliced potatoes, drained, quartered
2 unbaked (9-inch) deep-dish pie shells
1 egg, beaten
Preheat oven to 425°F. Drain clams, reserving 1/4 cup liquid. Mix reserved liquid, clams and soup in a medium saucepan.
Add peas, corn, carrots and potatoes to saucepan; stir. Line a deep-dish pie plate with 1 pie shell.
Cook clam mixture over medium-low heat, stirring occasionally, for 5 minutes or until heated through. Spoon into prepared pie plate.
Cut remaining pie shell into a starfish shape; place on filling. Cut holes in starfish and brush with egg. Bake pie for 30 minutes or until golden brown.
New England Clam Pie tip: To ensure each serving receives some of the flaky pastry, cut through the dough first with a spoon, then carefully scoop out each serving.