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Rhode Island Quahog Pie

This recipe for Quahog Pie has been around for decades. Some Rhode Island home cooks believe the recipe originally came from Nantucket, but they say it comes out best when made with fresh quahogs from Narragansett Bay.

  • 1 quart of freshly shucked quahogs (available in fish markets)
  • Pie dough, enough for bottom and top crusts (store-bought is fine)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons of butter, cut into small pieces
  • 1 cup of milk
  • 1 teaspoon of butter

Drain the quahogs, reserving one cup of the broth to use in the sauce. Using an old-fashioned meat grinder or a modern-day food processor, grind the quahogs. Season to taste with salt and pepper.

Preheat oven to 400 degrees.

Line a pie plate with the dough for the bottom crust. Pour the ground quahogs into the pie plate. Dot with small pieces of butter. Cover the quahogs with the dough for the top crust.

Bake the pie until the crust begins to turn golden brown, approximately ten minutes. Reduce heat to 350 degrees and bake for another thirty minutes.

Make a white sauce by combining the reserved quahog broth, milk, and one teaspoon of butter in a saucepan over medium-high heat. Simmer until it thickens to desired consistency. Serve the quahog pie with the sauce, mashed potatoes, and a vegetable of your choice.

Makes six servings.

—From The Providence and Rhode Island Cookbook (2006), by freelance food writer and restaurant publicist Linda Beaulieu. Used with permission.

This article last edited October 24, 2007

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