If you love clam chowder, you will love this pie.  I have only seen this pie made in the New England States. I started to make this pie in 1995 but have not made it in years due to the fat content. I recently visited Marion Bake Shop in Chatham, MA and saw this pie on their menu. It was very good at Marion’.  I decided to recreate the recipe from 25 year old recipe that I have long misplaced. I like this pie better than the one I use to make. This is a very tasty pie, but let me warn you it is NOT a low fat pie! I also made the pie without a pie crust. The texture is similar to potato gratin dish but without the cheese. My son thought it was very good.

Prep time: 30 minutes
Bake time: 50 minutes
Serves: 8-10


3 slices of bacon
2 (6.5 ounce) cans chopped clams with juice
1 pound potatoes, peeled and sliced thinly and evenly (about 4 large)
1 medium onion, sliced thinly
3/4 cup whole milk, room temperature
2 tablespoons cold butter
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 tablespoon parsley, chopped
1/2 teaspoon of ground pepper
3 tablespoons of bacon grease
4 tablespoons flour or corn starch (if you are making this gluten free)
2 pie crusts

In a medium stock pot, cook bacon until crisp over medium high heat. Remove, crumble and set aside. Into the hot bacon grease add 3 tablespoons of flour, stir and cook over medium high heat until mixture is medium brown, about 7-10 minutes. This step is vital and is where the flavor develops.

Add milk, ½ cup of clam juice from the chopped clams, butter, garlic powder and thyme to the pan. Stir continuously until mixture is thickened and boiling, about 5-7 minutes. Add potatoes, onion and parsley to milk mixture. Stir to coat all potato and onion slices. Cook on low heat for about 2 minutes. Add chopped clams, parsley and bacon crumbs. Stir, and remove from heat.

Preheat oven to 400 degrees. Place pie crust (store brought or your own) into a 9” pan greased with oil. Pour filling into pie crust. Dot with a tablespoon of butter then top with a second pie crust. Crimp the edges. Brush the top crust with milk or egg wash. Make some vent holes on top for steam to escape.

Bake at 400 degrees for 10 minutes then turn down the oven to 350 degrees and bake another 40 minutes. Pie is done when you can smell it and a knife can easily pierce through the potatoes.

Let stand about 10 minutes before slicing. Enjoy! Serve with a salad.

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