Clam Pie (Acadian Pâté aux coques)

An Acadian version of our beloved Shepherd's Pie.

1½ cup clams, cooked (375 mL)
¾ cup potatoes, diced (175 mL)
1 onion, chopped
3 Tbsp. butter (45 mL)
2 Tbsp. flour, unbleached (30 mL)
sea salt
black pepper, freshly ground
1 recipe Double Crust Pastry Dough

Preheat oven to 400°F (200°C).

Steam the clams and reserve the liquid (see instructions below).

Strain the liquid through a cheesecloth to remove the sand and pour it into a large pot. Add enough water to make 2 cups (500 mL). Add the potatoes, bring the liquid to a boil and simmer for 15 minutes. Remove the potatoes from the pot and reserve the cooking liquid.

Sauté onion in butter until transparent. Add the flour, unbleached and sauté for 2-3 minutes. Add the cooking liquid and simmer for another 2-3 minutes. Add the clams and the potatoes. Season to taste.

Place the clam-and-potato mixture in a pie shell and cover with a second crust.

Bake until the crust is golden brown.

Variation: Pâté aux palourdes ou grosses coques (Quahog Pie): Use the same method as above but do not cook the quahogs before adding them to the sauce. Simply open the quahogs with a knife, cut the flesh into pieces and add them to the pie with the potatoes. Pâté aux moules (Mussel Pie) may be made using the same procedure.