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Clam pie

An Acadian inspired recipe that will open your palette to new tastes and textures. 



  • 900 grams clam meat (quahog is preferable, but jarred clams are acceptable)
  • 1 medium onion, diced
  • 2 cups flour, plus 2-3 tablespoons for thickening
  • 1/2 cup fat such as lard, butter or margarine plus 2 tablespoons
  • 4 teaspoons baking powder
  • Pinch of salt
  • 1 cup milk


  1. In a skillet large enough to accommodate the 900 grams of meat, saute the onions in two tablespoons fat over medium heat until translucent.
  2. Add the clam meat to the skillet. If using frozen clam meat, ensure it is thawed before adding it to the skillet. Cook the quahog and onions together for four to five minutes, stirring to ensure that any excess moisture from the quahogs is reduced slightly.
  3. Sprinkle two tablespoons of flour to thicken the mixture. If necessary, add another tablespoon of flour, depending on the moisture content.
  4. In a large bowl, mix remaining two cups of flour, the baking powder, and a pinch of salt. Add the remaining 1/2 cup of fat to the flour, using a pastry cutter (or two butter knives) to mix. Alternatively, use a kitchen mixer (on low) to do the same. Add the milk to the mixture and combine. You’ll know it’s ready to roll out when you can squeeze the dough in your hand and it comes together.
  5. Preheat the oven to 400 degrees F
  6. Flour your rolling surface with a little extra flour. Cut the dough in half. Using a rolling pin, roll out the pastry to about a 25 millimeter thickness.
  7. Flour an 8x8-inch square pan. Line the pan with one half of the rolled dough, and add the clams. Place the other half of the dough on top, and seal the two halves together by pinching them. Be sure to create small vents in the dough to allow steam to escape, either by poking holes with fork tines or making small slashes with a knife.
  8. Place the pie in the oven and bake for 30 minutes.
  9. Remove the pie from the oven and allow to cool for about 45 minutes before cutting into it. Serve warm.

*The original recipe by Madame Cyr asked for margarine as the fat for the pastry. Feel free to use it, but I personally prefer lard or butter. If using lard or margarine use it a room temperature. Butter should be cold and the dough allowed to rest in the fridge for an hour before rolling.

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