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Folly Creek Clam Pie
From "Where the Clam Is King", Spring 2008, Curtis Badger
2 medium potatoes, peeled and cubed
1 stalk celery, chopped
1 carrot, grated
1 cup low fat, low salt chicken stock
6 ounces evaporated milk
2 tablespoons chopped fresh parsley
black pepper
mace
2 tablespoons flour
1 tablespoon butter
12 to 15 large clams with juice, opened and coarsely chopped
2 frozen or refrigerated pie crusts, thawed
Preheat oven to 425 degrees.
Cook potatoes, celery and carrots in clam juice and chicken stock over medium heat until done, adding water if necessary to cover. Add parsley, milk, black pepper to taste, and a dash of mace.
Melt the butter in a small skillet and stir in the flour to make a roux. Cook, stirring constantly, for one minute over medium-high heat. Add the roux to the vegetables and milk. Stirring some of the milk into the roux will thin it and make it easier to get it all out of the skillet. Simmer over low heat 10 to15 minutes to reduce volume. Add chopped clams to the potato mixture and cook until done, about 10 minutes.
Place one pie crust in the bottom of a glass pie plate. Use a slotted spoon to transfer the filling to the pie plate. (Save excess liquid to use as gravy.) Place second crust on top of filled pie plate, tucking edges of the top layer under edges of the bottom layer. Seal edges by pressing them together with a fork. Use a knife to cut four one-inch vents in top crust.
Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 25 minutes more or until crust is golden brown. Remove from oven, cool slightly and serve.
Serves 6-8.
GARLIC SCAPE AND CARAMELIZED ONION HUMMUS
From "The Great Garlic Scape", Spring 2007, Rita Calvert
1 cup garlic scapes, cut into 2-inch lengths
1-2 cups extra virgin olive oil
3 tablespoons fresh lemon juice
1 28-ounce can chickpeas, rinsed and drained
1/8 - 1/4 teaspoon cayenne pepper
2 tablespoons Asian sesame oil
1-2 teaspoons salt
2-3 cups “tender” greens such as spinach, arugula, spicy greens mix
1 cup caramelized onions, chopped
Process the scapes with 1/2 - 1 cup olive oil in food processor for 2-3 minutes until finely chopped.
Add the lemon juice, chickpeas, cayenne, sesame oil and salt to taste. Process until chickpeas are finely ground. You may want to taste at this point to see if more cayenne is needed, but the sauce will “heat up” as it sits.
Add the greens and process briefly so they are coarsely chopped within the hummus. Finally stir in the caramelized onion.
Use as a dip with a drizzle of extra virgin oil or a topping of lightly toasted, coarsely ground cumin. It’s also a great dressing for pasta or sauce for baked fish.
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