Aunt Viola'S Clam Pie(An Old Eastern L.I. Tradition)
A savory clam pie featuring tender potatoes and onions, rich clam flavors, and flaky pastry, perfect for comforting family dinners or seafood lovers. Hearty and satisfying.
Ingredients
Instructions
- Slice potatoes and onions and parboil in water barely to cover for 15 minutes.
- Drain the potatoes and onions.
- Add butter to the potatoes and onions; sprinkle with flour, salt, and pepper.
- Add chopped clams, clam juice, and cream or milk; stir and bring to a boil.
- Line a pie pan with pastry and pour the clam mixture into it.
- Cover with the top crust, seal the edges, and slit the top crust.
- Bake at 425°F for 15 minutes, then reduce temperature to 400°F and bake for an additional 35 to 40 minutes.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the clam mixture before baking. If you're short on time, you can use pre-cooked potatoes or frozen diced potatoes. For a twist, replace some of the clams with shrimp or use a mix of seafood to enhance the dish. This pie can also be made with a gluten-free crust if needed.
Serving Suggestions
Serve the clam pie with a refreshing side salad or steamed vegetables for a balanced meal. It pairs beautifully with Stuffed Crab for an impressive seafood feast. For an extra touch, consider a squeeze of lemon over each slice before serving to brighten the flavors.
Storage & Reheating
Leftover clam pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover it with foil and warm it in a 350°F oven for about 20-25 minutes, or until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Viola'S Clam Pie(An Old Eastern L.I. Tradition) contains roughly 725 calories, with 11g protein, 46g carbohydrates, and 56g fat. It is an excellent source of vitamin C (64% of the Daily Value), vitamin A (23% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1484mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned clams instead of fresh?
Yes, canned clams can be used in this recipe. Drain them well and adjust the clam juice accordingly. The flavor may differ slightly, but it will still be delicious. Aim for about 2 cups of canned clams to replace the fresh ones.
What can I substitute for cream?
If you want a lighter version, you can substitute the cream with whole milk or a non-dairy milk such as almond or oat milk. For a richer flavor without dairy, consider using coconut cream instead.
Can I freeze the clam pie?
Yes, you can freeze the clam pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).