Clam Chowder Pies
Photo by Mark Weinberg | Styling by Kaitlin Wayne
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 45 minutes
Cook time: 35 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
A concept developed by my fabulous colleague - food stylist Katie Wayne. The crust is salty, buttery, and crisp - made from oyster cracker crumbs. The filling is slightly thicker than a classic chowder, and full of flavor. A wonderful supper in late summer, early fall, or in the depths of winter, as it’s immensely warm and comforting.
INGREDIENTS
Oyster Cracker Crust
300 g / 3 ⅓ cups finely ground oyster cracker crumbs (from about 5 cups whole crackers)
9 g / 1 tablespoon Old Bay Seasoning
2 g / ½ teaspoon fine sea salt
170 g / 3/4 cup (6 ounces) melted butter
Clam Chowder Filling
170 g / 6 ounces thick-cut bacon (about 5 slices), diced
57 g / 4 tablespoons unsalted butter
201 g / 2 large leeks, thinly sliced and washed and dried very well
185 g / 1 medium yellow onion, diced
10 g / 1 clove garlic, minced
kosher salt and freshly ground black pepper
60 g / ½ cup all-purpose flour
920 g / 4 cups chicken broth
294 g / 1 ¼ cups clam juice (drained from the cans of clams below)
235 g / 1 cup heavy cream
1 bay leaf
454 g / 1 pound mini potatoes (about 30), quartered
231 g / 1 ¾ cups drained chopped clams (from four 184-g / 6.5-ounce cans)
sliced fresh chives, for finishing
Craving Something Savory?
METHOD
1. Make the crust: Preheat the oven to 350°F / 175°C with the rack in the lower third of the oven.
2. Place 6 to 8 mini pie plates or ramekins (8-10 ounces / 236-295 mL) on a baking sheet.
3. In a medium bowl, stir the crumbs, Old Bay, and salt to combine. Stir in the melted butter and mix to combine.
4. Divide the crust mixture evenly among the prepared pie plates or ramekins, pressing it evenly into the base and up the sides (about 70 g / heaping 1 cup per baking dish).
5. Transfer the baking sheet to the oven and bake for 10 to 12 minutes, until the crusts begin to lightly brown at the edges. Set aside to cool while you make the filling.
6. Make the filling: In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside. Discard all but about 15 g / 1 tablespoon of the bacon grease.
7. Add the butter and melt over medium heat. Add the leeks and onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Season with salt and pepper to taste.
8. Add the flour and stir constantly for 2 to 3 minutes, or darkened slightly. Add the chicken stock, clam juice, heavy cream, bay leaf, and potatoes. Bring to a simmer and cook for about 30 minutes, until the potatoes are tender.
9. Add the clams to the mixture and cook until they are just firm. Stir in the cooked bacon. The filling can be used immediately, or cooled and refrigerated for up to 24 hours before assembling.
10. Distribute the clam chowder between the parbaked crusts. Bake the pies for 30 to 35 minutes until the crust is golden brown around the edges and the filling is heated through.
11. Serve warm, topped with sliced chives.
NOTES
These pies are best served warm immediately after baking - but there are some steps you can do ahead of time!
The crusts can be made separately up to 1 day ahead. Store the crusts at room temperature, loosely covered.
The chowder can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature for 15-20 minutes before assembling the pies.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
