Cooking With Friends: Beth’s Killer Clam Pie by Ang Pompano

ANG POMPANO: I’ve always loved clams. One of my earliest memories is heading out with my dad at low tide to a “secret” beach along the Connecticut shoreline. We had our rakes in hand, digging through the wet sand, never knowing what we’d find. To a little kid, it felt like a treasure hunt.

Years later, that same stretch of coast inspired Sachem Creek, the fictional village in my latest mystery, Blood Ties and Deadly Lies. It’s the kind of place where food and friendship go hand in hand. Which brings me to our family friend, Beth Greenburg.

Beth is a special needs teacher who worked with my wife, Annette, for years. 

At a recent party, she served up a Clam Pie Dip from an old family recipe passed down from her mom. It was rich, hearty, and completely addictive, it was nothing like any clam dish I’d had before. 

Of course, I asked for the recipe. And Beth, being Beth, didn’t just hand it over. She gave me a personal cooking lesson. Naturally, I thought it would be fun to turn her tutorial into a post. 

You can make this mouthwatering clam pie ahead and freeze it (just skip the cheese lattice until you’re ready to bake). It’s perfect for parties or for snacking while reading a good mystery, maybe even one set in Sachem Creek. 

So here it is. I think you’ll love it!

Don't forget to read all the way to the end and enter the giveaway – two commenters get an e-copy of Blood Ties and Deadly Lies.

Beth’s Killer Clam Pie

Ingredients

• 2 cans minced clams – do not drain
• Juice of ½ a lemon
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• Chopped fresh parsley
• Seasoned breadcrumbs
• Italian seasoning (or just dried or fresh basil)
• Cayenne pepper
• Hot sauce or Tabasco
• Black pepper
• ½ cup butter
• American cheese (or any cheese you like)
• Paprika
• Crackers, for serving

Directions

 

• Chop the onions, garlic, and parsley.

• In a large skillet, melt the butter. Sauté the onions, garlic, and parsley, adding seasonings to taste (Italian herbs, cayenne, hot sauce, black pepper). Cook until onions are just turning golden.

• Meanwhile, in a saucepan, combine the clams and lemon juice. Heat gently on low.

• Once the onions are ready, pour the clam mixture into the skillet. Stir well.

• Add breadcrumbs gradually stirring until the mixture reaches the consistency of loose oatmeal.

• Spoon into a pie dish. At this point, you can freeze it for later
• When ready to bake, top with strips of American cheese in a lattice pattern (or shredded cheese of your choice). Sprinkle with paprika.

• Bake at 350°F until the cheese is melted and bubbling around the edges.

• Serve warm with crackers or get creative!

 

Clam Pie is a little like a mystery novel: it’s all about the layers. And if you’re curious about what secrets are buried in Sachem Creek, Blood Ties and Deadly Lies is available now. You can find it on Amazon here.

Readers, do you have a favorite recipe that brings back childhood memories, or a dish with a story behind it? I’d love to hear!

You can get the Blue Palmetto Detective Agency Series here.