Our Famous Clam Pie Recipe

Make dough

In a large bowl or food processor, combine 2.5 cups flour, 1 tsp kosher salt and 1 tsp sugar. Add the 12 tbs cold butter cubes and cut or pulse until mixture resembles coarse peas with some larger flakes.

Add water and chill

Drizzle in the 6 tbs ice water a tablespoon at a time, mixing until dough just holds together when pinched. Do not overwork. Divide dough into two disks, wrap tightly in plastic, and chill for at least 30 minutes (or up to 2 days).

Roll out

On a lightly floured surface, roll one dough disk to about 12-inch round for a 9-inch pie pan, leaving about 1/2 inch overhang. Gently fit dough into a 9-inch deep-dish pie pan, pressing to fit. Refrigerate while you prepare filling. Roll second disk to roughly the same size and refrigerate on a baking sheet.

Egg wash

Beat 1 egg with 1 tbs cold milk and keep chilled; you'll brush this on the top crust before baking.

Prep clams (if using fresh)

If using fresh clams, scrub shells and steam in a large pot with 1 cup water until shells open (about 5–7 minutes). Remove clams from shells, reserving cooking liquid. Chop clam meat coarsely and measure 1 lb. Strain reserved liquid through fine mesh or cheesecloth and set aside; supplement with canned clam juice to equal 1 cup if needed.

Sauté aromatics

In a medium skillet over medium heat, melt 3 tbs butter. Add 1/2 cup minced shallot (or onion) and sauté until translucent, 3–4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle 3 tbs flour over the aromatic mixture and stir to coat. Cook 1–2 minutes to remove raw flour taste, stirring constantly.

Build the sauce

Whisk in 1/4 cup dry white wine (if using) and 1 cup clam juice, scraping any browned bits. Bring to a gentle simmer, then slowly whisk in 1 cup half-and-half until smooth and slightly thickened. Simmer 2–3 minutes until sauce coats the back of a spoon. Taste and adjust thickness with a little extra milk if too thick or reduce gently if too thin.

Finish filling

Stir in the chopped clams, 2 tbs chopped parsley, 1 tbs thyme leaves, 1 tsp lemon zest, 1 tsp Old Bay (or seasoning), 1/2 tsp kosher salt, and 1/2 tsp black pepper. Remove from heat and fold in 1 tbs cold butter for gloss. If using Parmesan, stir in 1/4 cup grated cheese now. Let the filling cool 10 minutes so it won't steam the crust when assembled.

Preheat oven to 400°F (200°C).

Assemble pie

Spoon the warm-but-not-hot clam filling into the prepared bottom crust in the pie pan. Dot the top of the filling with 1 tbs small pieces of butter (optional). Brush the edge of the bottom crust with a little of the egg wash.

Top crust & vent

Place the rolled top crust over the filling. Trim overhang to 1/2 inch, fold under and crimp the edges to seal. Cut several small slits or make a fluted vent in the center to release steam. Brush entire top with egg wash and sprinkle a little extra grated cheese if desired.

Bake

Place pie on a baking sheet (to catch any drips) and bake at 400°F for 20 minutes. Then lower oven to 375°F (190°C) and continue baking 25–30 minutes more, until crust is golden brown and filling bubbles through vents. If the edges brown too quickly, shield with foil after 20 minutes of total baking.

Rest and serve

Remove pie from oven and let rest 10–15 minutes to set the filling. Garnish with extra parsley and a light squeeze of lemon if desired. Slice and serve warm.