Part 23 (2/2)

Cut onion in eighths, then put in a food processor and pulse 10 times.

Peel the cooled potatoes and chop them into large cubes.

Put the cubed potatoes in the food processor with the onions and pulse to combine.

Add salt and pepper.

Add the drained clams and cream. Pulse to combine.

In a frying pan, cook the bacon until crispy, then remove and set aside.

Add the b.u.t.ter to the bacon fat in the frying pan.

Add the hash from the food processor and press down into the frying pan.

Cook for 56 minutes on medium heat until the bottom begins to brown.

Turn and cook the other side.

Keep flipping to add more crust as desired.

Top with crumbled bacon.

Gabrielle's Tourtiere Every French Canadian family has a treasured recipe for these famous meat pies, which are often served on holidays. This is Gabrielle's recipe. It is Julia's favorite meal.

Pie Crust 3 cups flour

2 teaspoon kosher salt

1 cups shortening or lard

1 egg, beaten lightly with a fork

1 Tablespoon apple cider vinegar

to cup ice water, as needed

1 Tablespoon milk (to brush over finished pie before baking)

In a food processor, using the metal blade, pulse the flour and salt to combine.

Add the shortening and pulse until reaching the consistency of corn meal.

Add the egg, vinegar, and cup ice water. Pulse, adding additional ice water, if necessary, until ingredients barely come together in a dough ball.

Turn out onto a cutting board and pat together evenly into a large oblong.

Divide into four pieces. You will need two for the tourtiere. You can freeze the other two for later use.

Refrigerate.

Remove from the fridge ten minutes before using.

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