Cape Cod Clam Pie

Marsha Gardner


When we lived in Massachusetts my mom would make these pies and we would take them to the beach as picnic food. I don't have the access to fresh little neck clams any longer, but I still make clam pie only now I use canned clams.

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★★★★★ 1 vote
35 Min


unbaked pie shells, your own or store bought
2 c
shucked clams, drained and chopped (about 35 littlenecks) or 3cans chopped clams, drained
1 medium
onion, chopped
1 1/2 c
potato, cooked, peeled and sliced
6 slice
bacon, cooked, drained and crumbled
3 large
1 c
heavy cream
3/4 tsp
bell's poultry seasoning


1Preheat oven to 375-degrees.

2Sprinkle 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.

3Top with second crust. Make slits for steam to escape.

4Bake 45-55 minutes, until set and lightly browned. Serve hot or cold.

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