Clatsop Clam Pie

Fresh harvested northwest razor clams are the main event in this savory clam pie, with a flakey crust and a fried clam inspired mustard onion topping. No fresh clams? No worries, see notes below for using canned clams.

The Oregon Coast, especially Clatsop County, is a clam bed haven. The locals know the best spots to dig clams, but really, there’s no bad spot. Clams are plentiful! I use a clam gun, my partner in crime uses a clam shovel; but we both get our daily limits when it’s a good clam tide.

I have been harvesting clams, making clam chowder, fried clams and even clam cakes (just like crab cakes). That said, I also wanted to make a clam pot pie, but truly it was just using chowder for the filling. That’s good and all, but it’s not what I wanted. It needed to be fork tender, hold together, not dry, but not runny either. And after a few trials – I truly believe Clatsop Clam Pie is the winner!

The crust matters too. I used my English Wig Pie crust; it’s my go-to savory crust for pot pies and it is GOOD. For all those tasty clams, go all out on the crust!

On to the filling; starting with clams. We won’t go into harvesting and cleaning, that’s an entire blog within itself. If you can’t go clamming, but know someone who likes to clam, try bartering! You could also call around to different piers and bays who would know where you could pick some up. Or, there’s canned clams. In the distant past when I lived in Dallas, Texas; no fresh clams and canned were great. See notes in recipe below and save the clam juice from cans, you will need it.

Once you have your clams, set them aside in fridge and save the juice. The next step is cooking potatoes. I used a mixed of Yukon Gold and Red fingerlings, with the skins left on. If you use larger potatoes, quarter them. This is where you use the clam juice. Place potatoes in sauce pan, add clam juice and enough water to cover (about 3 cups). Boil for 10 to 15 minutes until fork tender, drain and smash (not mashed). Set those aside.

In a skillet cooked chopped up thck slice bacon until starting to crisp. Remove from pan and let cool on paper toweling. Strain off most of the fat while leaving the bits. Add 1 tablespoon of butter to the skillet with the celery, onion, and grated carrot, Saute for about 15 minutes. Now you get to toss the bacon, sauted veggies, and chopped up clams (3 cups!) together.

Transfer the filling into the unbaked pie shell and pat down a little. Next is the fried-clam inspired onion topping. I highly recommend NOT skipping this topping, it finishes the pie in grandeur.

For this fried clam inspired topping, thinly slice about half an onion (about 5 slices) and quarter the large rings. Toss the onions with 1 tablespoon olive oil and 1 teaspoon mustard, then coat in seasoned cornstarch (see recipe below). Place the coated onions on top of the pie.

Bake unconvered at 375 F. for 45 minutes. The onions will be slightly crisp, the crust baked perfectly flaky, and tasting the filling; be still my seafood-loving heart.

I do LOVE clams; I wonder if they think about me too.

Products I recommend:

A high quality sharp knife is a must, one of favorites is Global 7″ Asian Chef’s Knife with Hollow Edge.

A great non-stick skillet (with a lid, please) is my jam, Cuisinart 12-Inch Skillet. Having a lid and non-stick is primo!

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a teeny tiny commission at no extra cost to you. The FTC makes this disclosure rule and any word from the Gov that starts with “Fed” scares the hell out of me, so follow rule I will. Just know I am SUPER picky & choosy about products I use.

Clatsop Clam Pie

Recipe by Portlandia Pie LadyCourse: MaindishCuisine: Pacific NorthwestDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Fresh harvested NW razor clams baked in a savory clam pie in a tender flaky crust and a fried clam inspired mustard onion topping.

Ingredients

• Clatsop Clam Pie Filling

• 3 strips thick slice bacon, cut in 1/2-inch pieces

• 1-1/2 cups chopped sweet onion

• 1 stalk celery, chopped

• 1 carrot, scrubbed and grated

• 1 tablespoon butter

• 3 cups chopped razor clams (about 10 medium to large size razor fresh razor clams, more depending on size)***

• 1-1/4 pound fingerling sized Yukon gold & red potatoes, left whole (or about 3 medium potatoes cut into quarters)

• 3 cups liquid (clam juice plus water to cook potatoes)

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme leaves

• 1/2 teaspoon garlic salt

• 1/2 teaspoon Old Bay seasoning

• 1 single unbaked 9-inch English Wig pie pastry crust

• Topping

• 1/2 sweet onion sliced thin and large rings quartered (about 5 slices)

• 1 tablespoon olive oil

• 1 tablespoon cornstarch

• 1 teaspoon yellow or brown prepared mustard

• 1/4 teaspoon Old Bay seasoning

Directions

• Clam Pie Filling
• Preheat Oven to 375 F.
• Place the 3 cups of liquid and potatoes in a saucepan and bring to boil on high heat (if 3 cups does not cover potatoes, add a little more water).  Once boiling, reduce heat to medium-high to retain a boil, cover with a lid (vent one side) and cook until tender, about 10 to 15 minutes. Check largest to see if fork tender. Drain, discard liquid.  Smash potatoes with a large fork, and set aside. You want the potatoes a little chunky.
• Cook chopped bacon in a skillet over medium heat until crispy, remove from pan and place on paper toweling.  Drain off and discard most of the bacon fat and add 1 tablespoon butter to bacon bits, add in onions, celery, and grated carrot. Saute until onions start to turn brown, about 10 to 15 minutes. Remove from heat.
• With a large fork, toss the cooled bacon, onions/celery, seasonings, and chopped clams into smashed potatoes.  If you need to add salt & pepper, taste and do it now.   
• Place into unbaked English Wig pie pastry crust. 
• Onion Topping
• Toss the sliced onions with the olive oil and mustard of choice.  In a separate bowl stir the cornstarch. 
• Sprinkle about half of the seasoned cornstarch mixture over the onions, stir to coat, and sprinkle in remaining cornstarch.  
• Place coated onions on top of clam pie.  Spray or drizzle on a little extra olive oil.
• Bake uncovered at 375 F. for 45 minutes. 

Notes

• ***You can use canned clams if you do not have access to fresh (sorry, perk of the great Northwest)
• One 10 ounce can baby clams = 1 cup clams (you will need 3 cans) Three 6.5 ounce chopped clams = 1 cup clams (you will need 6 cans)
• Strain clams but reserve liquid for cooking potatoes; it adds more clam flavor to pie!