Clam Pie
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
4 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Pie Crust
- b.In a large bowl, whisk together 2.5 cups of flour and 1 tsp of salt.
- c.Add 1 cup of cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- d.Gradually add 6-8 tbsp of ice water, mixing with a fork until the dough just begins to come together. Do not overwork the dough.
- e.Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- 2
Step 2
- a.Make the Creamy Filling
- b.Drain the canned clams, reserving all the juice in a measuring cup. Add enough milk to the clam juice to equal 2.5 cups of liquid total. Set aside.
- c.In a large pot or Dutch oven, melt the remaining 1/4 cup of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- d.Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
- e.Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux.
- f.Slowly whisk in the clam juice and milk mixture until smooth. Bring the mixture to a simmer, then reduce heat to medium-low. Cook, stirring frequently, until the sauce has thickened and the potatoes are fork-tender, about 10-12 minutes.
- g.Remove the pot from the heat. Stir in the heavy cream, 1/2 tsp salt, black pepper, dried thyme, and Worcestershire sauce.
- h.Gently fold in the drained chopped clams. Taste and adjust seasoning if needed. Let the filling cool for at least 20-30 minutes.
- 3
Step 3
- a.Assemble the Pie
- b.Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to preheat as well, which helps create a crisp bottom crust.
- c.On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
- d.Pour the cooled clam filling into the pie crust.
- e.Roll out the second disc of dough into an 11-inch circle. Drape it over the filling. Trim the excess dough, leaving about a 1-inch overhang.
- f.Fold the top crust edge under the bottom crust edge and crimp to seal. Cut 4-5 slits in the top crust to allow steam to escape.
- g.In a small bowl, whisk the egg with 1 tbsp of water. Brush this egg wash evenly over the top crust.
- 4
Step 4
- a.Bake and Rest
- b.Place the pie on the preheated baking sheet.
- c.Bake at 400°F (200°C) for 20 minutes.
- d.Reduce the oven temperature to 375°F (190°C) and continue to bake for another 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
- e.If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie shield.
- f.Remove the pie from the oven and let it rest on a wire rack for at least 30-45 minutes before slicing. This is crucial for the filling to set properly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest crust, ensure your butter, water, and even your mixing bowl are very cold.
- 2Do not overwork the pie dough. A few visible streaks of butter are good; they create steam pockets and a flaky texture.
- 3Cooling the filling before adding it to the crust is essential to prevent a soggy bottom.
- 4Preheating a baking sheet and placing the pie on it helps cook the bottom crust thoroughly.
- 5Resting the pie after baking is not optional! Slicing it too soon will result in a soupy filling that runs everywhere.
Adapt it for your goals.
Add Vegetables
Incorporate 1/2 cup of diced celery and 1/2 cup of diced carrots along with the onion for added flavor and texture.
Herbaceous TwistHerbaceous Twist
Add 2 tablespoons of fresh chopped parsley or 1 tablespoon of fresh dill to the filling along with the clams for a brighter flavor.
Top Crust OnlyTop-Crust Only
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.
Add BaconAdd Bacon
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.
Why this is on our healthy list.
Rich in Lean Protein
Clams are an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Vitamin B12
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.
Provides Essential Minerals
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.
Frequently asked questions
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.
