Clam Pie

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

Adapted by Florence Fabricant

Published November 14, 1998

Total Time
1 hour
Rating
4(6)
Comments
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—Florence Fabricant

Featured in: It's Cold, but Island's Bounty Still Fits the Bill

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Ingredients

Yield:2 pies, 8 to 10 servings

  • 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

  • ¾ teaspoon poultry seasoning

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

30 grams carbs; 96 milligrams cholesterol; 404 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 26 grams fat; 1 gram fiber; 573 milligrams sodium; 12 grams protein; 1 gram sugar

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.

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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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