Mom's Quahog Pie

By Addie

I loved this salty-tasting concotion when I was a kid growing up. My mother served it with baking powder biscuits on top, not a crust like this recipe. This can be made with clams if no quahogs are available - but it will not be as tasty. This is my version of her recipe, reconstructed to the best of my ability.

Ingredients

• TOPPING:
• Sliced potatoes
• Chopped onion
• 1/4 lb salt pork, diced
• Light cream
• Quahogs
• ............................
• 1 cup Bisquick
• 1/2 cup milk
• 1 egg

Preparation

Step 1

Brown diced salt pork in frying pan. Add 1 Tbsp butter to pan. Add diced onions and fry till translucent and just slightly brown. Add potatoes to pan. Pour quahog juices over top (enough to cover potatoes) and cover pan. Cook twenty minutes or until potatoes are tender. Remove from stove.

Add somelight cream (or half and half) till liquid in pan covers potatoes totally. Add quahogs (chopped) now and mix into potatoes. Bring pan to a simmer, then remove from heat. Let sit 15 minutes to "ripen." Remove half of the liquid and set aside.

Mix Bisquick, milk and egg. Pour on top of the potatoes. Leave a hole in the center because you're going to add the liquid you've set aside later. Put casserole in oven, uncovered. Bake at 375 degrees for 25 minutes or until crust is goilden brown. Remove from oven. Pour remaining quahog juice into the hole on top. Let sit five minutes, to let the added juices warm up and then serve.