Entree: United States – New England (Rhode Island) – Quahog Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) shucked quahog meat, chopped (approx. 3 cups (720 ml) chopped)
- 1 double pie crust for a 9-inch (23 cm) pie, about 14 oz (400 g) total (store-bought or homemade)
- 6 slices bacon, chopped, about 6 oz (170 g)
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and diced into 1/2-inch (12 mm) cubes
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 stalks celery, diced, about 1 cup (100 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) reserved clam broth or bottled clam juice
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 large eggs, beaten (approx. 3 1/2 oz (100 g))
- 2 tsp (10 ml) fresh thyme leaves, or 1/2 tsp (2.5 ml) dried thyme (approx. 0.071 oz (2 g))
- 2 tbsp (30 ml) chopped fresh parsley (approx. 0.28 oz (8 g))
- 1 tbsp (15 ml) dry white wine or cooking sherry (2 tbsp (30 ml)) — optional
- 1 tsp (5 ml) finely grated lemon zest — optional
- 1 1/2 tsp (7.5 ml) kosher salt (adjust to taste) (approx. 0.28 oz (8 g))
- 1/2 tsp (2.5 ml) freshly ground black pepper (approx. 0.035 oz (1 g))
- 1/4 tsp (1.25 ml) paprika (optional) (approx. 0.018 oz (0.5 g))
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash

Show original ingredient measurements

- 2 lb (900 g) shucked quahog meat, chopped (approx. 3 cups chopped)
- 1 double pie crust for a 9-inch (23 cm) pie, about 14 oz (400 g) total (store-bought or homemade)
- 6 slices bacon, chopped, about 6 oz (170 g)
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and diced into 1/2-inch (12 mm) cubes
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 stalks celery, diced, about 1 cup (100 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) reserved clam broth or bottled clam juice
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 large eggs, beaten (approx. 100 g)
- 2 tsp fresh thyme leaves, or 1/2 tsp dried thyme (approx. 2 g)
- 2 tbsp chopped fresh parsley (approx. 8 g)
- 1 tbsp dry white wine or cooking sherry (30 ml) — optional
- 1 tsp finely grated lemon zest — optional
- 1 1/2 tsp kosher salt (adjust to taste) (approx. 8 g)
- 1/2 tsp freshly ground black pepper (approx. 1 g)
- 1/4 tsp paprika (optional) (approx. 0.5 g)
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A hearty Rhode Island savory pie of chopped quahogs (hard-shell clams), potatoes, bacon and aromatics bound in a creamy, lightly eggy sauce and baked in a double pie crust until golden and set. Serves as a complete main course with protein, starch, and vegetables.

Regional Notes:
This is the Rhode Island quahog pie style — small, hard-shell clams (quahogs) chopped and used with diced potatoes and bacon in a custardy filling, baked in a single 9-inch (23 cm) pie like a coastal pot pie. It emphasizes local clams and a creamy custard rather than a thick, bread-crumbed filling found in some other New England clam dishes.

1. Preheat oven to 375°F (190°C). Place one pie crust in a 9-inch (23 cm) deep-dish pie pan and keep the top crust nearby.
2. Parboil the diced potatoes: place potatoes in salted water, bring to a simmer and cook 6–8 minutes until just fork-tender but not falling apart. Drain and set aside to steam-dry.
3. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving about 1–2 tbsp (15 to 30 ml) bacon fat in the pan (add butter if needed to equal 2 tbsp (30 ml) fat).
4. Add butter (if needed) to the skillet with the bacon fat. Sauté the diced onion and celery until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
5. Stir in the flour and cook 1–2 minutes to form a roux, stirring constantly so it does not brown. Slowly whisk in the clam broth, then the milk and cream until smooth. Bring to a gentle simmer and cook until the mixture thickens slightly, about 3–4 minutes.
6. Stir in the white wine or sherry (if using), lemon zest (if using), thyme, paprika (if using), salt and pepper. Remove from heat.
7. Temper the beaten eggs: whisk 2 tbsp (30 ml) of the hot cream mixture into the eggs, then whisk the warmed eggs back into the skillet until fully incorporated.
8. Fold in the chopped quahog meat, cooked bacon, parboiled potatoes and chopped parsley. Taste and adjust seasoning (add a bit more salt if needed; quahogs and bacon are salty so taste first).
9. Transfer the filling into the prepared bottom pie crust, spreading evenly. Brush the rim of the crust with a little egg wash, place the top crust over the filling, crimp edges to seal, and cut a few vents in the top. Brush the top with remaining egg wash.
10. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40–50 minutes, or until the crust is golden and the filling is set (center should not be jiggly; a toothpick inserted into center should come out mostly clean).
11. Let the pie rest 10–15 minutes before slicing to allow the custard to firm up. Serve warm with a simple green salad or steamed greens and lemon wedges if desired.

Short Description:
A hearty Rhode Island savory pie of chopped quahogs (hard-shell clams), potatoes, bacon and aromatics bound in a creamy, lightly eggy sauce and baked in a double pie crust until golden and set. Serves as a complete main course with protein, starch, and vegetables.

Regional Notes:
This is the Rhode Island quahog pie style — small, hard-shell clams (quahogs) chopped and used with diced potatoes and bacon in a custardy filling, baked in a single 9-inch pie like a coastal pot pie. It emphasizes local clams and a creamy custard rather than a thick, bread-crumbed filling found in some other New England clam dishes.

1. Preheat oven to 375°F (190°C). Place one pie crust in a 9-inch (23 cm) deep-dish pie pan and keep the top crust nearby.
2. Parboil the diced potatoes: place potatoes in salted water, bring to a simmer and cook 6–8 minutes until just fork-tender but not falling apart. Drain and set aside to steam-dry.
3. In a large skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving about 1–2 tbsp bacon fat in the pan (add butter if needed to equal 2 tbsp fat).
4. Add butter (if needed) to the skillet with the bacon fat. Sauté the diced onion and celery until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
5. Stir in the flour and cook 1–2 minutes to form a roux, stirring constantly so it does not brown. Slowly whisk in the clam broth, then the milk and cream until smooth. Bring to a gentle simmer and cook until the mixture thickens slightly, about 3–4 minutes.
6. Stir in the white wine or sherry (if using), lemon zest (if using), thyme, paprika (if using), salt and pepper. Remove from heat.
7. Temper the beaten eggs: whisk 2 tbsp of the hot cream mixture into the eggs, then whisk the warmed eggs back into the skillet until fully incorporated.
8. Fold in the chopped quahog meat, cooked bacon, parboiled potatoes and chopped parsley. Taste and adjust seasoning (add a bit more salt if needed; quahogs and bacon are salty so taste first).
9. Transfer the filling into the prepared bottom pie crust, spreading evenly. Brush the rim of the crust with a little egg wash, place the top crust over the filling, crimp edges to seal, and cut a few vents in the top. Brush the top with remaining egg wash.
10. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40–50 minutes, or until the crust is golden and the filling is set (center should not be jiggly; a toothpick inserted into center should come out mostly clean).
11. Let the pie rest 10–15 minutes before slicing to allow the custard to firm up. Serve warm with a simple green salad or steamed greens and lemon wedges if desired.