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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.

Step 4

Sprinkle the flour over the vegetable mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the reserved clam juice (about 1/2 cup), chicken stock, and heavy cream, stirring constantly to create a smooth sauce.

Step 6

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.

Step 7

Stir in the minced clams and adjust seasoning to taste. Allow the mixture to cool slightly.

Step 8

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.

Step 9

Brush the top of the pie with the egg wash to give it a golden brown finish.

Step 10

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden and flaky.

Step 11

Remove from the oven and let it cool for 10 minutes before slicing.

Step 12

Optionally, garnish slices with fresh parsley before serving.

Nutrition Facts

Serving size	(2115.4g)

Amount per serving	% Daily Value*
Calories	3175.6

Total Fat 207.5g	0%
Saturated Fat 93.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 690.0mg	0%
Sodium 4655.6mg	0%
Total Carbohydrate 221.4g	0%
Dietary Fiber 17.0g	0%
Total Sugars 17.3g
Protein 93.9g	0%

Vitamin D 50.0IU	0%
Calcium 432.2mg	0%
Iron 25.1mg	0%
Potassium 2660.7mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 12.0%

Carbs: 28.3%