Sour Chrism Mollusk Pie

Sour chrism mollusk pie fabricated with acerb cream. The pie carapace is abounding with mollusk stuffing, covered with acerb chrism and baked.
  • 2 7-ounce cans baby accomplished clams
  • 1/3 cup chopped bacon
  • 3/4 cup chopped onion
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 eggs, beaten
  • 2 cups biscuit mix
  • 1 cup acerb cream
  • 1/4 teaspoon salt
  • Paprika
  1. Fry bacon until agilely brown.
  2. Add onion and baker until tender.
  3. Blend in abrade and seasonings; add clams and baker until thick, active constantly.
  4. Stir a little of the hot booze into egg, add to actual sauce, active constantly.
  5. Prepare biscuit mix as directed.
  6. Roll and band a 9-inch pie pan.
  7. Place mollusk bushing in shell.
  8. Combine acerb chrism and salt; advance on top.
  9. Sprinkle with paprika.
  10. Bake in a abstinent oven, 350° F, for 25 to 30 minutes.
Serves 6.

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