New England Clam Pie
Experience the cozy, ocean-kissed flavors of New England with this traditional Clam Pie recipe, a savory delight that combines fresh clams, aromatic vegetables, and a creamy thyme-infused filling all wrapped in a flaky, buttery homemade pie crust. Perfect for seafood lovers, this classic dish highlights the brininess of clams, balanced by the richness of heavy cream and a hint of earthy herbs. Whether you're hosting a sophisticated dinner or seeking coastal comfort food, this golden-baked pie is sure to impress. Serve warm with a sprinkle of fresh parsley for a rustic yet elegant presentation, and bring a taste of the New England shore to your table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 0.25 cup ice water
- 0.5 teaspoons salt (for crust)
- 1.5 cups clams (fresh or canned, chopped)
- 0.5 cup clam juice
- 3 tablespoons unsalted butter
- 0.5 cup celery (diced)
- 0.5 cup onion (diced)
- 2 tablespoons all-purpose flour (for filling)
- 1.5 cups milk
- 0.5 cup heavy cream
- 0.5 teaspoons thyme (dried)
- 0.25 teaspoons black pepper
- 0.5 teaspoons salt (to taste)
- 2 tablespoons parsley (chopped, optional garnish)
- 1 egg (beaten, for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
Make the pie crust: In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, mixing until the dough starts coming together. Form into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt 3 tablespoons of butter. Sauté the diced celery and onion until translucent, about 5 minutes.
Sprinkle 2 tablespoons of flour into the skillet and cook for 1-2 minutes, stirring constantly.
Slowly pour in the milk and clam juice, whisking until smooth. Allow the mixture to thicken, about 3-4 minutes.
Stir in the chopped clams, heavy cream, thyme, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat and let cool slightly.
Roll out one pie crust disk and fit it into a 9-inch pie pan. Trim excess dough, leaving an overhang of about 1 inch.
Pour the cooled clam mixture into the pie crust, spreading it out evenly.
Roll out the second pie crust disk and place it over the filling. Trim the edges, then pinch or crimp the edges to seal. Cut a few small slits in the top crust for venting.
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to make an egg wash. Brush the egg wash over the top crust.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 586 mg | 12% | |
*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.
