PACIFIC NORTHWEST SHELLFISH PIE RECIPE..A FANTASTIC COLD WEATHER DISH FEEDS 6

This is a fabulous pie, packed with garlic, cream, white wine, potatoes, kelp, kale and shellfish, you may also use fresh firm fleshed white fish or salmon, or large shrimp too.
Pre-steam the shellfish before preparing the filling, reserving both the shellfish meats and the cooking liquor.

serves 6

Pastry
2 cups whole wheat flour
1 cup unbleached white flour
1/2 tsp salt
3tsp baking powder
1 cup butter or vegetable shortening
1/4 cup minced parsley or dried thyme
ice water


Mix the dry ingredients together and cut the butter into the dry.
Add sufficient cold water to make a soft dough ( it will stiffen up due to wholewheat flour)
Wrap in waxed paper and allow to rest for 2 hours.

Filling:
1 1/2 cups clam juice OR the juice from steaming 3- 4 pounds clams &/or mussels (should yield 2 cups chopped clam meat for the pie)
2 cups diced waxy potatoes
1/2 cup small diced carrots
1 cup minced onion
4 cloves garlic smashed and minced
2 cups shredded kale
2inch piece dried kelp (soak in warm water 20 mins then drain and add the water to the calm juice)
1/4 cup unbleached white flour
1 stick butter
1/2 cup cream

1/2 dry white wine or dry sherry (optional)
1/4 cup minced parsley(optional)
1 cup frozen defrosted peas (optional)
1/2 pound salmon/firm white fish fillet, cut into bite sized pieces (optional)
1 pound large deveined shrimp(optional)

Method:

Place the clam juice, potatoes, carrots and onions in a saucepan and cook for 12 mins covered, until everything is tender.
Add the kale, chopped clams, kelp (cut into small pieces with scissors), keep simmering.
Mix the cream with the flour and add this to the calm mix, stirring well to thicken.
Add the white wine, mix well and allow to cool off heat, check seasonings.
Add the defrosted, drained peas, stir in.
At this point you may add the bite sized raw fish pieces and/or the shrimp.

PREHEAT  OVEN 400F

Divide the dough in half and roll out separately, large enough to cover the bottom and sides of a 10 inch pie plate (or 2 smaller ones).

POUR THE COOLED CLAM MIX INTO THE PIE SHELL AND COVER WITH SECOND PIECE OF DOUGH.
 Crimp and seal the edges and make a steam hole in the crust.
Bake on a lined cookie sheet for 10 mins then reduce heat to 350F and bake approx. further 30 mins or until the pastry is golden brown.
Remove from oven, wait 10 mins for contents to settle and serve on warmed plates/soup bowls.