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.


★★★★★ 1 vote

35 Min


  • 2
    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

How to Make Cape Cod Clam Pie


  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.

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