Clam Chowder Pie
Dive into comfort food with this irresistibly cozy Clam Chowder Pie, a savory twist on the classic soup that's perfect for seafood lovers. Encased in a buttery, flaky pie crust, this dish combines tender minced clams, creamy potatoes, and aromatic vegetables in a rich, velvety sauce infused with thyme and bay leaf. Every bite delivers the warm, ocean-kissed flavors of traditional clam chowder in a handheld, sliceable form. Topped with a golden, egg-washed crust, this pie is an impressive centerpiece for dinner parties or a hearty family meal. Serve with a sprinkle of fresh parsley for a pop of color and a touch of freshness.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 4 tablespoons Butter
- 1 medium Onion, finely diced
- 2 pieces Celery stalks, finely diced
- 2 pieces Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 1 cup Chicken stock
- 1 cup Heavy cream
- 2 cans Canned minced clams, drained (reserve juice)
- 2 medium Russet potatoes, diced into small cubes
- 1 teaspoon Thyme, dried
- 1 piece Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional for garnish)
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 375°F (190°C).
Roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside in the refrigerator to keep chilled.
In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetable mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the reserved clam juice (about 1/2 cup), chicken stock, and heavy cream, stirring constantly to create a smooth sauce.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Simmer the mixture for 10-12 minutes, stirring occasionally, until the potatoes are tender. Remove the bay leaf.
Stir in the minced clams and adjust seasoning to taste. Allow the mixture to cool slightly.
Pour the cooled clam chowder filling into the prepared pie crust. Cover with a second layer of pie crust, trimming any excess dough. Crimp the edges to seal and cut small slits in the top to vent.
Brush the top of the pie with the egg wash to give it a golden brown finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden and flaky.
Remove from the oven and let it cool for 10 minutes before slicing.
Optionally, garnish slices with fresh parsley before serving.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
