The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-05-12
CONCERNING THE CLAM PIE.
Details Of Making and Manner Of Baking
the Top sawyer Of All Clam Pies.


what? You didn't know they ever put
potatoes in clam pies? Whyl They always
do; always; only said a man who
all about clam pies. there's right ways
Of doing IL. and wrong ways.
Some people put boiled mashed potato
into clam pie, which. OF course, 10 wrong;
and then some people put in potatoes out
into cubes or dice. which Is foolish and
frivolous and out OF keeping with tho clam.
The real way TO fix potatoes for q clam pie
is to take medium sized potatoes and peel
'em and then out them into not very thick
strips Of uniform thickness. 30 that they'll
look nice in the pie and so that they'll all
cook alike.
"And then some people chop up the lans
for q clam pie; a terrible mistake to make.
Chopping the CLAIMS messes 'em all up. and
that way you lose half the juices Of the
clans, lost in the ohopping bowl. The
true way to fix the CLAIMS is this: You take
medium sized clans OF Uniform size and
lay them on a board and slice them into
pieces not too small; they look better that
way, and they are better, and 90 they taste
better.
Sof course you hsye for the pie a number
Of thin and narrow strips Of pork of the
sort that has a streak Of lean in IL: and when
you have got all the Ingredients ready,
composing, so "a speak. the pie stun. you
cook them all together, partly. enough 90
that when you come TO put this hlling In
the pie and put the pie in the oven TO bake
the baking will bring the whole pie out
cooked perfectly. .
Nov. of course, there are all sorts OF
clam pies; small individual clam pies. ana
pies cooked in dishes Of various larger
sizes, to be cut up and served; and different
-az-i. - lnu4 lsHarorN nntinna about
what size and shape Is best for dishes to
cook clam pies in; but the best clam pies l
ever ate were cooked In a dish about
fifteen inches in diameter by about three
and a half inches deep.
1.-THE pies baked in this dish were Lnade
with no bottom crust, but with a crust all
around the walls OF the dish and, OF course,
the crust on top, And whenever q clam
pie was baked in this dish there was brought
into use with 1t a teacup which was espe.
cially reserved for this purpose only n
which was used in the manner that i VIII
now describe to o
"Thie teacup was a very deep cup, or q
very tall Gun when you turned II over,
bottom up, and made OF thin china. And
when the nlling was in the pie and II was all
cup was set in The centre Of the pie, bottom
up, and then the top crust, with q hole In
IL OF exactly the right size at the centre,
was put on the pie, leaving now the bottom,
or as we now ave 1t placed, the top NJ the
cup, projecting up at the centre above
the top crust like a little dome.
THE object of the dome7 Why, as the
pie bakes the steam within, or q good part
Of Il, rises not TO snturete the TOP crust
and make that soggy. but 1t rises in the
cup, to be condensed In the dome and 20
back with all its favor and richness into
the pie itself, making the filing rich and
elegant, as 1t ought to be, while the crust
remained Moe and light: and then when
this clam pie you could break up that nice
light crust and sop it In the juices Of the
pie II you wanted TO-.
And when you get q hold Of q clam pie
built like that, why, then YOU begin To
realize what a great joy a real clam pie
can be-"