Clam Pie

Recipe from "The East Hampton L.V.I.S. Centennial Cookbook"

Adapted by Florence Fabricant

Total Time
1 hour
Rating
4(6)
Comments
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Ingredients

Yield:2 pies, 8 to 10 servings
  • 2unbaked 9-inch pie shells
  • 2cups shucked clams, drained and chopped (about 35 littlenecks)
  • 1medium onion, chopped
  • 1cup finely diced peeled potato
  • 4strips thick bacon, cooked until crisp, drained and crumbled
  • 3eggs
  • 1cup heavy cream
  • ¾teaspoon poultry seasoning
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

408 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 566 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 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. Step 3

    Bake 30 to 40 minutes, until set and lightly browned.

Ratings

4 out of 5
6 user ratings
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Comments

Rick

what is poultry seasoning and why would it be added to clam pie?

Rick

what is poultry seasoning and why would it be added to clam pie?

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Credits

This is adapted from "The East Hampton L.V.I.S. Centennial Cookbook."

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