Clam Pie
Dive into the savory comfort of New England coastal cuisine with this irresistible Clam Pie recipe. Bursting with the briny sweetness of fresh clams, this hearty pie features a creamy, herb-infused filling enriched with butter, heavy cream, and a hint of white wine, encased in a flaky, golden crust. Finely diced onions, garlic, and celery add a delicate depth of flavor, while parsley and thyme bring a touch of freshness to every bite. Perfectly satisfying as a main course, this rustic seafood dish is ideal for family dinners or special gatherings. Serve it warm, paired with a crisp green salad or a glass of chilled white wine, for an unforgettable culinary experience. Your next seafood indulgence awaits with this ultimate homemade clam pie!
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 cup Milk
- 0.5 cup Heavy cream
- 1 medium Yellow onion, finely diced
- 1 stalk Celery, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Thyme leaves
- 2 cloves Garlic, minced
- 0.5 cup White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 disks (top and bottom crust) Pre-made or homemade pie dough
- 1 large Egg
- 1 tablespoon Water
Instructions
Clean the clams thoroughly by scrubbing the shells under cold water. Discard any clams that are open and do not close when lightly tapped.
Place the clams in a large pot with 1/2 cup of water over medium heat. Cover and steam until the clams open, about 5-7 minutes. Remove from heat and let cool slightly.
Discard any unopened clams. Remove the clam meat from the shells and chop roughly. Set aside. Strain the clam liquid through a fine-mesh sieve and reserve 1/2 cup for the filling.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 4-5 minutes.
Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk, heavy cream, white wine, and reserved clam liquid, whisking to remove any lumps. Cook until the mixture begins to thicken, about 3-4 minutes.
Stir in the chopped clams, parsley, thyme, salt, and pepper. Remove from heat and let cool slightly.
Preheat your oven to 375°F (190°C). Roll out one disk of pie dough and fit it into a 9-inch pie dish, leaving some overhang.
Fill the pie shell with the cooled clam mixture, spreading it evenly.
Roll out the second disk of pie dough and place it over the filling. Trim and crimp the edges to seal the pie.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush it over the top crust of the pie.
Cut a few small slits in the top crust to allow steam to escape.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and crisp.
Let the pie cool for 10 minutes before slicing and serving. Enjoy your delicious clam pie!
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 21.5 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1281 mg | 99% | |
| Iron | 258.7 mg | 1437% | |
| Potassium | 6736 mg | 143% | |
*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.
