Best 9 Clam Chowder Pie Recipes

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Indulge in the tantalizing flavors of the sea with a hearty and comforting Clam Chowder Pie. This delectable dish seamlessly blends the classic New England Clam Chowder with a flaky, golden-brown pie crust. Dive into a creamy and flavorful filling packed with tender clams, savory bacon, aromatic vegetables, and a touch of herbs. Experience the perfect balance of textures as the creamy filling contrasts with the crispy pie crust. Additionally, discover variations of this culinary delight, including a gluten-free version for those with dietary restrictions. Embark on a culinary journey with this comprehensive guide to Clam Chowder Pie, offering both traditional and modern interpretations of this seafood masterpiece.

Here are our top 9 tried and tested recipes!

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

CLAM CHOWDER PIE



Clam Chowder Pie image

Make and share this Clam Chowder Pie recipe from Food.com.

Provided by mommyoffour

Categories     Pot Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 cups chopped potatoes
1/4 cup chopped onion
2 (7 1/2 ounce) cans minced clams
2 tablespoons butter
2 tablespoons snipped parsley
4 teaspoons flour
1/4 teaspoon salt
1 dash pepper
3/4 cup milk
1 pie crust

Steps:

  • Cook potato and onion in 1 cup water till tender; drain.
  • Drain clams, reserving 1/2 cup liquid.
  • In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
  • Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
  • Stir in cooked potato mixture and clams.
  • Turn into a 9-inch pie plate.
  • Prepare plain pastry shell.
  • Roll out to a 10-inch circle; place atop filling.
  • Turn edges under and flute; cut slits for escape of steam.
  • Bake, uncovered, at 425 for 25 to 30 minutes.
  • Let stand 5 minutes before serving.

SEAFOOD CHOWDER POT PIE



Seafood Chowder Pot Pie image

A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 6

Number Of Ingredients 13

1 teaspoon salt
2 cups peeled and diced potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup Gold Medal™ all-purpose flour
2 bottles (8 oz each) clam juice
1/4 cup whipping cream
1/2 teaspoon onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)
1 can (6 oz) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3-oz package)

Steps:

  • In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
  • Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
  • Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
  • On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
  • Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g

NEW ENGLAND CLAM PIE



New England Clam Pie image

If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!

Provided by Kaya1245

Categories     Savory Pies

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 prepared pie crusts
1 1/2 cups clam juice
3 cups diced potatoes
1 diced carrot
1 large onion, diced
2 cups chopped clams
freshly ground salt and pepper
1/4 cup flour
1/2 cup light cream or 1/2 cup milk

Steps:

  • Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
  • Reduce heat and simmer until vegetables are tender, about 12 minutes.
  • Add clams and salt and pepper to taste.
  • Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
  • Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
  • Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
  • Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
  • Let the pie cool in order to let the filling set.

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This favorite chowder from colonial days is a white chowder made with milk or cream.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

1/4 cup cut-up bacon or salt pork
1 medium onion, chopped (1/2 cup)
2 cans (6.5 oz each) minced or whole clams*
1 medium potato, diced (1 cup)
1/2 teaspoon salt
Dash of pepper
2 cups milk

Steps:

  • In 2-quart saucepan, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
  • Drain clams, reserving liquid. Add enough water, if necessary, to clam liquid to measure 1 cup.
  • Stir clams, clam liquid, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potato is tender.
  • Stir in milk. Heat, stirring occasionally, just until hot (do not boil or soup may curdle).

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 490 mg, Sugar 8 g, TransFat 0 g

CATHIE'S CLAM CHOWDER



Cathie's Clam Chowder image

Mmm, good! Oakies version of clam chowder. Don't forget the saltines! Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it. Enjoy!

Provided by Cathie West

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h20m

Yield 10

Number Of Ingredients 9

6 slices bacon, diced
2 stalks celery, diced
1 onion, diced
¼ cup butter
2 tablespoons all-purpose flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups minced clams
ground white pepper, to taste

Steps:

  • In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
  • In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
  • Season with pepper and serve.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.4 g, Cholesterol 68.4 mg, Fat 23.5 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 12.3 g, Sodium 376.7 mg, Sugar 1.1 g

PHILADELPHIA CLAM PIES



Philadelphia Clam Pies image

Categories     Potato     Bake     Clam     Carrot     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 19

1 1/2 lb boiling potatoes
1/2 stick (1/4 cup) unsalted butter
1 bacon slice, chopped
1 large onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 whole clove
3 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 tablespoons dry white wine
1 (8-oz) bottle clam juice
2 teaspoons cornstarch
24 small clams (1 1/2 to 2 inches across), shucked, reserving their liquor, and chopped if desired
1 (17 1/2-oz) package frozen puff pastry, thawed
1 large egg, lightly beaten
Special Equipment
6 (12- to 14-oz) deep ovenproof soup bowls

Steps:

  • Peel potatoes and cut into 1/4-inch dice.
  • Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
  • Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
  • Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
  • Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

THE BEST CLAM CHOWDER



The Best Clam Chowder image

This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice.
  • When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 544 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

- For the best flavor, use fresh clams. If fresh clams are unavailable, you can use canned clams, but be sure to drain and rinse them well before using. - To make the chowder filling, you can use any type of clam you like. Some popular choices include littleneck clams, cherrystone clams, and quahog clams. - Be sure to cook the bacon until it is crispy. This will add a lot of flavor to the chowder. - If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount of dried herbs that you would use fresh. - Serve the clam chowder pie with a side of crusty bread or crackers.

Conclusion:

Clam chowder pie is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover clam chowder. With its creamy, flavorful filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you have some leftover clam chowder, be sure to try this recipe. You won't be disappointed!

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