Canadian Clam Pie

Ingredients

• 1/4 lb salt pork
• 2 medium onions, chopped
• 3 small carrots, cubed
• 1 cup fish stock
• 4 medium potatoes, cubed
• 2 cups clam juice
• 1 bay leaf, see note for these
• 1 sprig fresh thyme, see note for these
• 8 sprigs fresh parsley, see note for these
• 1 whole clove
• 2 dozen hard-shelled clams, chopped small
• 1/3 cup cold water
• 2 tablespoons flour
• salt
• fresh ground melange pepper
• 3/4 cup cooked peas
• biscuit dough

Directions

1. 1

   Note: Tie the sprigs together with a white thread that will hold up. THIS with your clove is the bouquest garni. Cheese cloth will also do. They do not remain in the pie.

2. 2

   Cook the pork with the onion and carrot for about 8 minutes over a gentle flame. Stir in the stock and cook until carrots are nearly done.

3. 3

   Add the potatoes, clam juice, bouquet garni, and clove.

4. 4

   When potatoes are nearly done add the clams and cook gently for 10 more minutes. Mix the water and the flour until smooth [God invented blenders for a reason dear.] then salt and pepper.

5. 5

   Gradually stir the flour mix into the pie filling and cook for 5 more minutes. Stir occasionally. Toss the gari and the clove. Taste for seasoning and adjust. Stir in the peas [well drained btw].

6. 6

   Place in a casserole dish. Cover with your favorite biscuit dough.

7. 7

   Slit to allow steam to escape.

8. 8

   Bake at 400F or until brown about 20 to 30 minutes.

9. 9

   Serve immediately.