18 or 20 large clams
1 large potato
1 minced carrot
salt
pepper
1 cup water
1/4 cup minced parsley
1 cup rich white sauce
rich pie crust
1/4 cup browned salt pork scraps (optional)
An old fashioned favorite made exactly this way for generations in the best Maryland kitchens. Don’t be misled by the simplicity for that is its secret.
You will need 18 or 20 large clams. Cut them into pieces with kitchen shears. Strain all of the liquor thru several thickness of cheese cloth. To the clams add 1 large potato sliced paper thin and 1 minced carrot. Add salt, pepper and 1 cup of water and simmer for 20 minutes. Add the clam juice and simmer for 5 minutes. Stir into the clam mixture 1/4 cup of minced parsley and 1 cup of rich white sauce. Pour into a shallow casserole and cover with rich pie crust rolled a bit thicker than usual. Slash the crust to allow for escaping steam and bake in a 375′ oven until golden brown. Occasionally the cook went adventuring and added just about 1/4 cup browned salt pork scraps using the drippings to make the cream sauce.
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