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A savory classic from New England, this pie features tender clams and potatoes in a rich, creamy sauce, all baked inside a flaky, golden-brown crust. The ultimate comfort food for a chilly day.
For 8 servings
Prepare the Pie Crust
Make the Creamy Filling
Tender, briny clams steamed in a fragrant broth of white wine, garlic, and butter. This classic New England dish is perfect for sharing and ready in under 30 minutes. Don't forget the crusty bread for dipping!
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A savory classic from New England, this pie features tender clams and potatoes in a rich, creamy sauce, all baked inside a flaky, golden-brown crust. The ultimate comfort food for a chilly day.
This new_england recipe takes 90 minutes to prepare and yields 8 servings. At 593.72 calories per serving with 18.72g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Pie
Bake and Rest
Incorporate 1/2 cup of diced celery and 1/2 cup of diced carrots along with the onion for added flavor and texture.
Add 2 tablespoons of fresh chopped parsley or 1 tablespoon of fresh dill to the filling along with the clams for a brighter flavor.
For a quicker version, make it a pot pie. Pour the filling into an oven-safe dish and simply top with the pie crust. Bake as directed.
Cook 4 slices of chopped bacon until crisp. Remove the bacon and use the rendered fat to sauté the onions for a smoky flavor. Crumble the cooked bacon into the filling.
Clams are an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Clams are one of the best natural sources of Vitamin B12, a crucial nutrient for nerve function, the formation of red blood cells, and DNA synthesis.
This dish provides important minerals like iron from clams, which helps prevent anemia, and potassium from potatoes, which supports heart health and blood pressure regulation.
Yes, you can. Steam about 3-4 pounds of littleneck or cherrystone clams until they open. Shuck them, chop the meat, and reserve the steaming liquid to use in place of the canned clam juice. You will need about 1.5 to 2 cups of chopped clams.
A runny filling is usually caused by two things: not letting the pie rest long enough after baking, or not cooking the roux and sauce long enough to thicken properly. Be sure to let the pie cool for at least 30-45 minutes before slicing.
Yes. You can prepare the pie dough up to 2 days in advance and keep it refrigerated. You can also make the filling a day ahead and store it in an airtight container in the refrigerator. Assemble and bake just before serving for the best results.
Store leftover clam pie covered in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in an oven preheated to 350°F (175°C) for 15-20 minutes, or until warmed through. This helps re-crisp the crust.
Clam Pie is a rich and savory comfort food, typically high in calories, fat, and sodium due to the butter, cream, and pie crust. While clams themselves are a good source of protein and minerals, the dish is best enjoyed in moderation as part of a balanced diet.
A single slice of this Clam Pie contains approximately 550-650 calories, depending on the exact ingredients and portion size. The majority of calories come from the buttery crust and creamy filling.