Best New England Clam Pie Recipes

OLD FASHIONED CLAM PIE

Old Fashioned Clam Pie image

Make and share this Old Fashioned Clam Pie recipe from Food.com.

Provided by Mamie37

Categories Weeknight

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 9-inch pie shells, unbaked
2 cups clams, chopped and drained
1 medium onion, chopped
1 medium potato, diced
4 slices crispy bacon, crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

Sprinkle pie shells with clams, onion, potato, and bacon, dividing equally.
In a bowl, beat together eggs, cream, and seasoning.
Pour over mixture in pie shells.
Bake at 375 for 30 to 40 minutes until golden brown.

Nutrition Facts : Calories 390.4, Fat 27.3, SaturatedFat 10.5, Cholesterol 117.7, Sodium 327.8, Carbohydrate 24, Fiber 1.2, Sugar 0.8, Protein 12.1

CLAM PIE

Clam Pie image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 2 pies, 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 unbaked 9-inch pie shells
2 cups shucked clams, drained and chopped (about 35 littlenecks)
1 medium onion, chopped
1 cup finely diced peeled potato
4 strips thick bacon, cooked until crisp, drained and crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

Preheat oven to 375 degrees.
Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
Bake 30 to 40 minutes, until set and lightly browned.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams

SEAFOOD CHOWDER POT PIE

Seafood Chowder Pot Pie image

A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon salt
2 cups peeled and diced potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup Gold Medal™ all-purpose flour
2 bottles (8 oz each) clam juice
1/4 cup whipping cream
1/2 teaspoon onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)
1 can (6 oz) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3-oz package)

Steps:

In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g

CAPE COD CLAM PIE

Cape Cod Clam Pie image

When we lived in Massachusetts my mom would make these pies and we would take them to the beach as picnic food. I don't have the access to fresh little neck clams any longer, but I still make clam pie only now I use canned clams.

Provided by Marsha Gardner

Categories Seafood

Time 35m

Number Of Ingredients 8

Ingredients

2 unbaked pie shells, your own or store bought
2 c shucked clams, drained and chopped (about 35 littlenecks) or 3cans chopped clams, drained
1 medium onion, chopped
1 1/2 c potato, cooked, peeled and sliced
6 slice bacon, cooked, drained and crumbled
3 large eggs
1 c heavy cream
3/4 tsp bell's poultry seasoning

Steps:

1. Preheat oven to 375-degrees.
2. Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
3. Top with second crust. Make slits for steam to escape.
4. Bake 45-55 minutes, until set and lightly browned. Serve hot or cold.

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