Best Old Fashioned Clam Pie Recipes

DOWN EAST CLAM PIE

Steps:

• Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
• In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
• Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
• Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
• Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.

OYSTER PIE

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
• Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
• Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
• Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
• In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• 1 pie shell
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

NEW ENGLAND CLAM PIE

Steps:

• Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
• Reduce heat and simmer until vegetables are tender, about 12 minutes.
• Add clams and salt and pepper to taste.
• Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
• Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
• Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
• Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
• Let the pie cool in order to let the filling set.

CLAM PIE

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.

CAPE COD CLAM PIE

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.