East End Clam Pie

This dish is a traditional specialty of the East End of the Hamptons. The clams may be steamed open (briefly) instead of shucked. (Steaming is easier.)

East End Clam Pie East End Clam Pie
This dish is a traditional specialty of the East End of the Hamptons.
Yield: makes 1 pie

FOR THE PIECRUST:

  • 2 cups flour
  • 12 tsp. salt
  • 14 tsp. baking powder
  • 8 tbsp. chilled butter, cut into small pieces
  • 2 tbsp. chilled vegetable shortening, cut into small pieces

FOR THE FILLING:

  • 3 medium russet potatoes, peeled and quartered
  • 2 cups clam juice
  • 5 strips bacon, cut into 1/2" pieces
  • 1 medium yellow onion, peeled and finely chopped
  • 14 cup chopped fresh parsley leaves
  • 1 tbsp. fresh thyme leaves
  • 3 cups shucked steamer or cherrystone clams, roughly chopped
  • 2 tbsp. flour
  • Salt and freshly ground black pepper
  • 2 tbsp. chilled butter, cut into small pieces

Instructions

  1. For the piecrust: Mix together flour, salt, and baking powder in a medium bowl. Quickly work butter and shortening into flour mixture with the tips of your fingers until mixture resembles coarse meal. Sprinkle with 8 tbsp. ice water and stir with a fork until just combined. Form into a ball, then flatten into a disk and divide in half. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. For the filling: Boil potatoes in clam juice in a covered pot over medium heat until soft, about 30 minutes. Drain, lightly mash with a fork, and set aside.
  3. Meanwhile, saute bacon in a skillet over medium-low heat until crisp, about 7 minutes. Transfer bacon to a paper towel. Add onions to bacon fat and saute until golden, about 15 minutes. Mix together bacon, onions, parsley, thyme, clams, flour, and potatoes in a bowl. Season with salt and pepper to taste.
  4. Preheat oven to 400°. Roll out dough on a lightly floured surface into two 12″ circles. Fit 1 circle into a 9″ deep-dish pie pan. Add clam filling, mounding it in the center. Top with butter. Lay remaining dough over filling. Trim dough, leaving about 1″ around edge; fold under and crimp two layers together. Make a little hole in center of pie to allow steam to escape. Bake until golden, 50-55 minutes.