Clam and pumpkin pie

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Clam and pumpkin pie.

Clam cake with pumpkin cream of Bio Sun Mediterranean


  • 1 sheet of pasta breeze

    300 gr. of clams

    1 pot of pumpkin and coconut cream

    3 eggs

    75 gr. Of flour

    1/2 l. milk

    Olive oil




  1. To make the béchamel, chop the chives and garlic cloves finely and put them in a pot with a little oil. Add the meat of the clams and sauté. Incorporate the flour and rehógala.
  2. Pour the juice of the clams and the milk little by little while you move with a rod. Season, add chopped parsley and cook for 5 minutes. Spread the béchamel over the shortcrust pastry. Reservation.
  3. Add the pumpkin and coconut cream jar along with the eggs and mash. Pour the mixture over the béchamel sauce and put the cake in the oven. Cook at 200º C for 15 minutes. Let it temper, unmold and serve in portions. Garnish with a sprig of parsley.