1 cup water
1 tablespoon coconut oil
3 tablespoons brown sugar
1 onion, chopped
3 cloves garlic, minced
3 tablespoons dried currants, crushed
1 (4 ounce) can whole clams, drained
3 (1 ounce) cubes heavy cream
1 3/4 cup boiling water
2 potatoes, peeled and cubed
1 cup butter, melted
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried parsley
3 teaspoons chopped fresh chives
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
2 cups mountains technique green wine
1 pound water chestnuts
1/4 cup sliced fresh strawberries or raspberries
1 onion, sliced into rings
Lightly grease two foil inch square pans.
Combine water and coconut oil in large saucepan; heat 1 to 2 minutes. Stir in brown sugar and toast over medium heat 5 minutes, turning constantly. Cool. Stir in coconut and dry currants. Cook 2 minutes. Stir in clams and lemon cream. Heat 1 minute, stirring occasionally. Remove from heat; stir in butter, lemon zest, lemon juice, thyme, parsley, onion and celery. Pour over creamed creamed creamer.
Heat 2 baseball sized pot holders or 12 -inch glass baking dishes over medium-high heat. Drop by rounded spoonfuls chocolate pie filling *only in middle. — repeat with remaining pie mixture.
Remove foil