Clam Chowder Pie With Bacon, Potatoes, and Flaky Crust

Quick Recipe Version (TL;DR)

• Yield: 8 slices (1 deep-dish 9-inch pie)
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours (includes 20 minutes cooling for the filling + 40 minutes cooling after baking)

Quick Ingredients

• 2 refrigerated pie crusts (for a 9-inch deep-dish pie)
• 6 slices bacon, chopped
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 12 oz Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
• 1/3 cup all-purpose flour
• 1 cup clam juice (from cans plus bottled, as needed)
• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 3/4 cup heavy cream
• 3 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• 1 tbsp cornstarch + 1 tbsp cold water
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 tsp Old Bay seasoning (optional)
• 1 tsp lemon juice
• 2 tbsp chopped parsley
• 1 egg + 1 tbsp water (egg wash)

Do This

• 1. Cook chopped bacon until crisp; keep 2 tbsp drippings in the pot.
• 2. Sauté onion and celery in drippings, then add garlic.
• 3. Stir in flour; whisk in clam juice + broth, then milk + cream.
• 4. Add potatoes, thyme, bay leaf; simmer until potatoes are tender and the filling is thick.
• 5. Stir in clams, bacon, parsley, lemon; thicken with cornstarch slurry; cool filling 20 minutes.
• 6. Blind-bake bottom crust at 375°F for 17 minutes total; add filling, top crust, egg wash, vent.
• 7. Bake at 400°F for 20 minutes, then 375°F for 25–30 minutes; cool 40 minutes before slicing.

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Why You’ll Love This Recipe

• Cozy and coastal: All the comfort of clam chowder, baked into a sliceable pie.
• Flaky crust + creamy filling: The contrast is the whole point, and it is deeply satisfying.
• Weeknight-friendly techniques: Uses canned clams and refrigerated crust, but tastes special.
• Great make-ahead meal: The filling can be made in advance, and the baked pie reheats beautifully.

Grocery List

• Produce: yellow onion, celery, garlic, Yukon Gold potatoes, fresh thyme (optional), fresh parsley, lemon
• Dairy: whole milk, heavy cream, egg (for egg wash)
• Pantry: refrigerated pie crusts, canned chopped clams, bottled clam juice (if needed), low-sodium chicken broth, all-purpose flour, cornstarch, kosher salt, black pepper, bay leaf, Old Bay seasoning (optional)
• Meat: bacon

Full Ingredients

For the crust

• 2 refrigerated pie crusts (for a 9-inch deep-dish pie), kept cold
• 1 large egg
• 1 tbsp water

For the clam chowder-style filling

• 6 slices bacon, chopped into 1/2-inch pieces
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 12 oz Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
• 1/3 cup all-purpose flour
• 1 cup clam juice (use reserved clam liquid first; add bottled clam juice as needed to reach 1 cup)
• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp Old Bay seasoning (optional)
• 3 cans (6.5 oz each) chopped clams, drained (reserve the liquid)
• 2 tbsp chopped fresh parsley
• 1 tsp lemon juice

For guaranteed sliceability (recommended)

• 1 tbsp cornstarch
• 1 tbsp cold water

Step-by-Step Instructions

Step 1: Prep your clams, potatoes, and crust

Preheat the oven to 375°F. Place a rack in the lower third of the oven (this helps the bottom crust bake through).

Drain the chopped clams in a fine-mesh strainer set over a bowl to catch the liquid. Measure out 1 cup clam juice total (using the reserved clam liquid first, then topping up with bottled clam juice as needed). Set the clams and measured clam juice aside.

Peel and cube the potatoes into 1/2-inch pieces so they cook evenly in the filling. Keep the pie crusts refrigerated until you’re ready to use them.

Step 2: Cook the bacon and build flavor

In a large, heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp, 8–10 minutes, stirring occasionally.

Use a slotted spoon to transfer bacon to a paper towel-lined plate. Carefully pour off excess bacon fat, leaving 2 tbsp drippings in the pot (add a little butter only if your pot looks dry).

Step 3: Sauté the vegetables, then make a roux

Add the diced onion and celery to the pot. Cook over medium heat until softened and glossy, 6–8 minutes, scraping up any browned bits.

Add the minced garlic and cook 30 seconds until fragrant.

Sprinkle in the 1/3 cup flour and stir constantly for 1 minute to cook off the raw flour taste. This roux is what gives the pie filling body.

Step 4: Whisk in liquids and simmer the potatoes until tender

While stirring, slowly whisk in the 1 cup clam juice and 1 cup chicken broth. Once smooth, whisk in the 1 cup milk and 3/4 cup heavy cream.

Add the cubed potatoes, thyme, bay leaf, salt, pepper, and (if using) Old Bay. Bring to a gentle simmer over medium-high heat, then reduce to medium-low to maintain a steady, gentle bubble.

Simmer, stirring often to prevent sticking, until the potatoes are tender and the mixture is thick and creamy, 12–15 minutes. (A spoon dragged through the pot should leave a trail that slowly fills in.)

Step 5: Add clams and bacon, then thicken for a sliceable pie filling

Remove and discard the bay leaf. Stir in the drained clams, cooked bacon, parsley, and lemon juice.

In a small bowl, stir together 1 tbsp cornstarch and 1 tbsp cold water until smooth. Stir the slurry into the filling and simmer 1–2 minutes, stirring constantly, until noticeably thicker.

Taste and adjust seasoning (salt varies a lot depending on bacon, clams, and broth).

Transfer the filling to a wide bowl (for faster cooling) and let cool for 20 minutes. This step helps keep the crust flaky and prevents the dough from melting as you assemble.

Step 6: Blind-bake the bottom crust for a crisp base

Unroll one pie crust into a 9-inch deep-dish pie plate. Press gently into the corners and up the sides. Trim so there is about 1/2 inch overhang.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 12 minutes.

Remove from the oven, carefully lift out the parchment and weights, then bake the crust 5 minutes more, until the bottom looks dry and just barely turns blond. Let cool 5 minutes before filling.

Step 7: Assemble, bake, and cool before slicing

Increase oven temperature to 400°F.

Spoon the cooled filling into the par-baked crust and level the top. Unroll the second crust over the filling. Trim excess, then fold the overhang under itself and crimp to seal.

Whisk together the egg and 1 tbsp water. Brush a thin layer over the top crust. Cut 5–6 small vents in the top so steam can escape.

Bake at 400°F for 20 minutes, then reduce the oven to 375°F and bake 25–30 minutes more, until the crust is deep golden brown and you see thick bubbles coming through the vents.

Cool on a rack for 40 minutes before slicing. This cooling time is essential for a neat, sliceable chowder filling.

Pro Tips

• Cool the filling before assembling: Even 20 minutes makes a big difference for a flaky crust and prevents a soupy pie.
• Cut potatoes evenly: Keep cubes around 1/2-inch so they turn tender at the same time the sauce thickens.
• Blind-baking prevents sogginess: That short par-bake helps the bottom crust stay crisp under a creamy filling.
• Watch the simmer: A gentle simmer thickens without scorching dairy. Stir often, especially along the bottom edges of the pot.
• Let it set before slicing: The pie continues thickening as it cools; rushing this step can make slices slump.

Variations

• New England-style extra creamy: Replace the chicken broth with an additional 1 cup whole milk (total milk becomes 2 cups). Simmer gently to avoid scorching.
• Spicy coastal twist: Add 1/4 tsp cayenne and 1 tbsp chopped chives with the parsley.
• “No bottom crust” pot-pie style: Skip the bottom crust and bake the filling in a buttered deep-dish pie plate under a single top crust; reduce the final bake time by 5 minutes if your dish is shallow.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet at 350°F for 15–20 minutes (this re-crisps the crust better than the microwave).

Make-ahead filling: Cook the filling up to 2 days ahead and refrigerate in an airtight container. When ready to bake, bring the filling to cool room temperature for 20–30 minutes so it’s scoopable, then assemble and bake as directed.

Freeze: Wrap fully cooled baked pie tightly and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F for 25–35 minutes until hot in the center.

Nutrition (per serving)

Approximate, per 1/8 pie: 480 calories, 18 g protein, 38 g carbohydrates, 28 g fat, 9 g saturated fat, 780 mg sodium, 2 g fiber, 5 g sugar.