Clam Pie

1. 1
   mix · ~10 min

   Make the pie dough.

   1.In a large bowl, whisk 2.5 cups flour with salt.

   2.Cut in cold butter cubes using a pastry cutter until mixture resembles coarse crumbs.

   3.Drizzle in ice water 1 tablespoon at a time, tossing with a fork until dough just holds together.

   4.Divide dough in half, flatten into discs, wrap in plastic, and refrigerate.

   TIPWork quickly and avoid over-handling — visible butter streaks in the dough make the flakiest crust.
2. 2
   prep · ~7 min

   Steam and chop the clams.

   Place scrubbed clams in a large pot with a splash of water. Cover and steam over high heat until they open, about 5-7 minutes. Discard any that stay closed. Remove meat, chop roughly, and reserve.

   TIPSave the clam steaming liquid — a splash adds intense briny depth when building the sauce.
3. 3
   saute · ~15 min

   Cook the vegetables.

   1.Melt 3 tablespoons butter in a large skillet over medium heat.

   2.Add onion and celery; cook until softened (4-5 min).

   3.Add garlic and diced potato; cook until potato is just tender (8-10 min).

   TIPDice the potato small — about the size of a pea — so it cooks through and doesn't stay crunchy in the pie.
4. 4
   saute · ~8 min

   Build the creamy filling.

   1.Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1 minute to cook the flour.

   2.Pour in warm milk slowly while whisking; cook until thickened and bubbling (3-4 min).

   3.Fold in chopped clams and thyme, then season with black pepper.

   4.Remove from heat and let filling cool slightly.

   TIPWarm the milk before adding — cold milk can cause the roux to seize and make lumps.
5. 5
   assemble · ~5 min

   Roll out the bottom crust and fill.

   1.On a floured surface, roll one dough disc into a 12-inch circle.

   2.Line a 9-inch pie dish with the dough, leaving overhang.

   3.Pour the slightly cooled clam filling into the crust and spread evenly.
6. 6
   assemble · ~5 min

   Top with the second crust.

   1.Roll second dough disc into an 11-inch circle and place over the filling.

   2.Trim excess overhang to 1 inch, fold edges under, and crimp to seal.

   3.Cut 3-4 steam vents in the top crust with a sharp knife.

   4.Brush the entire surface with beaten egg.

   TIPBrushing with egg wash before baking gives the crust that deep golden mahogany shine.
7. 7
   bake · ~45 min

   Bake the clam pie.

   Place pie dish on a baking sheet (catches drips) and bake at 400°F for 20 minutes. Reduce heat to 350°F and continue baking until the crust is deep golden and filling is bubbly, about 25 more minutes.

   TIPIf the crust edges brown too fast, cover loosely with foil strips.
8. 8
   rest · ~20 min

   Rest before slicing.

   Let the pie cool on a wire rack for at least 20 minutes before cutting. This allows the filling to set so slices hold their shape.

   TIPCutting too soon will cause the filling to ooze out — patience pays off.

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