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| SERVES 4 -6
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
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. 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. Add the potatoes, clam juice, bouquet garni, and clove.
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. 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. Place in a casserole dish. Cover with your favorite biscuit dough.
7. Slit to allow steam to escape.
8. Bake at 400F or until brown about 20 to 30 minutes.
9. Serve immediately.
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