Seafood Pot Pie Recipe

Ingredients

1 potato, sliced & microwaved 1 minute

1 onion, medium, halved and sliced

1 turnip, wedges, microwaved 90 sec

1 carrot, sliced

2 stalks celery, sliced, with leaves

3 tablespoon butter for roux

2 tablespoon flour for roux

30 clams, little neck, rinsed, steamed, & shelled

1 pound mussels, steamed & shelled

9 shrimp, peeled, thawed

3 cloves garlic, chopped for steaming

1/2 cup white vermouth for steaming

1/2 cup parsley, chopped

1/2 cup clam stock

1 cup whole milk

1 teaspoon oregano

2 teaspoons thyme

1 teaspoon black pepper

1 pie crust, double, Joy p. 640

melt butter for roux and saute onions, potatoes, turnip carrots, celery

add flour for roux (add more butter if needed to blend); until flour bubbles

add clam stock and milk; cook to thicken

cook garlic in oil; add vermouth to steamer

cook clams, mussels separately until opened; remove shells

add clams, mussels, shrimp to veggie roux

adjust thickness or overall size if needed; set aside to cool

one recipe recommends cooling the filling before adding to the crust to avoid soggy bottom

make the double crust; divide into glass pie dish

add filling; put the top crust on; make 6-12 slits for steam; brush lightly with milk to brown

preheat oven to 425 F

bake for 35 minutes (more if overstuffed) until filling begins to bubble through slits

cool for 10 minutes before slicing