Quahog Pie: Filling and Pie Assembly - edible Southeastern Massachusetts

Name: Quahog Pie: Filling and Pie Assembly - edible Southeastern Massachusetts
Ingredients: Pastry for a large double-crust pie (link at bottom of article); 3½ to 4 cups shucked quahogs ((this should be at least 2 cups meat and 1½ cups liquid)); 3 ounces salt pork, (homemade if possible (say, a 1” X 4” chunk of slab), cut into very small dice); 2 medium onions (thinly sliced); 3 tablespoons all-purpose flour ((or 2 to 3 ounces broken pilot or common crackers)); 2 large or 3 medium potatoes, (peeled and thinly sliced); Freshly ground black pepper

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Words by Paula Marcoux. Photos by Jake Walker. The following recipe includes potatoes, along with two options for further thickening—flour or crackers. If you d

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Ingredients

Pastry for a large double-crust pie (link at bottom of article)
3½ to 4 cups shucked quahogs ((this should be at least 2 cups meat and 1½ cups liquid))
3 ounces salt pork, (homemade if possible (say, a 1” X 4” chunk of slab), cut into very small dice)
2 medium onions (thinly sliced)
3 tablespoons all-purpose flour ((or 2 to 3 ounces broken pilot or common crackers))
2 large or 3 medium potatoes, (peeled and thinly sliced)
Freshly ground black pepper