Clam Chowder Pot Pie

Name: Clam Chowder Pot Pie
Total time: 1 h 39 min
Yield: 4 servings
Cuisine: american
Ingredients: 1,200 g Littleneck clam; 120 ml Dry white wine; 130 ml Water; 400 g Yukon Gold potato; 200 g Yellow onion; 150 g Celery; 2 clove Garlic; 150 g Thick-cut bacon; 60 g Unsalted butter; 1 tsp Dried thyme; 2 piece Bay leaf; 60 g all-purpose flour; 360 ml Clam juice; 240 ml Whole milk; 240 ml Heavy cream; 1 tsp Salt; 1 tsp Ground black pepper; 280 g all-purpose flour; 1 pinch Fine salt; 170 g Unsalted butter; 90 ml ice water; 1 piece Egg; 10 g all-purpose flour, for dusting

1 hr 39 min · 40 min active · makes ~3.9 kg · Medium

Clam chowder pot pie with littleneck clams, Yukon Gold potatoes, and white wine cream filling baked under pastry crust.

See more →

Clam Chowder Pot Pie

Clam chowder pot pie with littleneck clams, Yukon Gold potatoes, and white wine cream filling baked under pastry crust.

See more →

TOTAL TIME

1 hr 39 min

ACTIVE TIME

40 min

QUANTITY

~3.9 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/20

Tools0/21

Ingredients

0/20 gathered · 4 servings

1,200g

120ml

130ml

400g

200g

150g

2clove

150g

230g

1tsp

2piece

350g

360ml

240ml

1tsp

1pinch

90ml

1piece

#	Quantity	Notes	State
1	1,200g	—	—
2	120ml	—	—
3	130ml	—	—
4	400g	—	—
5	200g	—	—
6	150g	—	—
7	2clove	—	—
8	150g	—	—
9	230g	—	—
10	1tsp	—	—
11	2piece	—	—
12	350g	—	—
13	360ml	—	—
14	240ml	—	—
15	240ml	—	—
16	1tsp	—	—
17	1tsp	—	—
18	1pinch	—	—
19	90ml	—	—
20	1piece	—	—

Tools

22 items

Serveware

1 item

Procedure

69 steps

1 of 69

Set the oven to 200 °C and allow it to come fully up to temperature.

200°C

⏱ 10 min

2 of 69

Tip the clams into the saucepan.

Littleneck clam · 1,200 g

⏱ 10s

ResultLittleneck clam

3 of 69

Pour the dry white wine over the clams.

Dry white wine · 120 ml

⏱ 8s

ResultLittleneck clam and dry white wine

4 of 69

Pour the water into the saucepan with the wine and clams.

Water · 130 ml

⏱ 8s

ResultLittleneck clam and dry white wine and water

5 of 69

Cover and bring to a vigorous boil, shaking the pan once or twice, until all the clams have opened — discard any that stay shut.

⏱ 5 min

ResultSteamed clams in broth

6 of 69

Set a fine-mesh sieve over a large jug and pour the clam contents through it, catching all the broth.

Steamed clams in broth · step 5

⏱ 30s

ResultClam shellsused in step 35

7 of 69

Pull the clam meat from the shells on the board, discarding the shells, and set the meat aside.

⏱ 2 min

ResultShucked clam meat

8 of 69

Roughly chop the clam meat into bite-sized pieces.

⏱ 30s

ResultRoughly chopped clam meat

9 of 69

Scrape the chopped clam meat into a small bowl and set aside.

Roughly chopped clam meat · step 8

⏱ 10s

ResultRoughly chopped clam meatused in step 39

10 of 69

Peel the potatoes on the board, removing all the skin.

Yukon Gold potato · 400 g

⏱ 1 min

ResultPeeled yukon gold potato

11 of 69

Dice the peeled potatoes into roughly 1 cm cubes.

Peeled yukon gold potato · step 10

⏱ 1 min

ResultDiced potato

12 of 69

Transfer the diced potato to a medium bowl and set aside.

Diced potato · step 11

⏱ 10s

ResultDiced potato

13 of 69

Peel the onion, halve it through the root, and discard the papery skin.

Yellow onion · 200 g

⏱ 30s

ResultPeeled yellow onion

14 of 69

Finely chop the peeled onion halves into small, even pieces.

Peeled yellow onion · step 13

⏱ 45s

ResultFinely chopped yellow onion

15 of 69

Slide the chopped onion into the bowl with the diced potato.

Finely chopped yellow onion · step 14

⏱ 10s

ResultFinely chopped yellow onion and diced potato

16 of 69

Trim the ends from the celery stalks.

Celery · 150 g

⏱ 20s

ResultTrimmed celery

17 of 69

Slice the trimmed celery stalks into 5 mm pieces.

Trimmed celery · step 16

⏱ 40s

ResultSliced celery

18 of 69

Add the sliced celery to the bowl with the onion and potato.

Sliced celery · step 17

⏱ 10s

ResultSliced celery and finely chopped yellow onion and diced potatoused in step 26

19 of 69

Crush each garlic clove flat with the side of the knife, then slip off and discard the skin.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

20 of 69

Mince the peeled garlic cloves into a fine paste.

Peeled garlic cloves · step 19

⏱ 30s

ResultFinely minced garlic

21 of 69

Scrape the minced garlic into a small bowl and set aside.

Finely minced garlic · step 20

⏱ 10s

ResultFinely minced garlicused in step 28

22 of 69

Cut the bacon rashers across into lardons about 1 cm wide and tip them into the dry saucepan.

Thick-cut bacon · 150 g

⏱ 10s

ResultThick-cut bacon

23 of 69

Set the pan over a medium-high heat and cook the bacon pieces, stirring occasionally, until golden, crisp, and their fat has rendered.

⏱ 6 min

ResultCrisped bacon lardons

24 of 69

Keep the crisp lardons in the pan with their rendered fat.

⏱ 30s

ResultThick-cut bacon slices

25 of 69

Add the butter to the pan with the bacon.

Unsalted butter · 60 g

⏱ 8s

ResultThick-cut bacon slices and unsalted butter

26 of 69

Tip the onion, celery, and potato into the pan.

Sliced celery and finely chopped yellow onion and diced potato · step 18

⏱ 10s

ResultDiced potato mixture

27 of 69

Stir and cook over a medium heat until the onion is soft and translucent and the celery has lost its raw bite, about 8 minutes.

⏱ 8 min

ResultSoftened vegetables and bacon

28 of 69

Stir the minced garlic into the vegetables.

Finely minced garlic · step 21

⏱ 10s

ResultFinely minced garlic and softened vegetables and bacon

29 of 69

Sprinkle in the dried thyme.

Dried thyme · 1 tsp

⏱ 8s

ResultFinely minced garlic and softened vegetable mixture

30 of 69

Drop in the bay leaves.

Bay leaf · 2 piece

⏱ 8s

ResultFinely minced garlic and softened vegetable mixture

31 of 69

Stir constantly for 1 minute until the garlic is fragrant and the herbs are aromatic.

⏱ 1 min

ResultFragrant vegetable and bacon base

32 of 69

Scatter the flour over the vegetables.

All-purpose flour · 60 g

⏱ 8s

ResultFragrant vegetable and bacon base and all-purpose flour

33 of 69

Stir vigorously for 90 seconds so the flour coats everything evenly and cooks out its raw taste.

⏱ 1 min 30s

ResultFlour-coated vegetable base

34 of 69

Pour in the bottled clam juice.

Clam juice · 360 ml

⏱ 8s

ResultFlour-coated vegetable base and clam juice

35 of 69

Pour in the reserved clam broth from the jug.

Strained clam broth · step 6

⏱ 10s

ResultStrained clam broth and flour-coated vegetable base and clam juice

36 of 69

Pour in the whole milk.

Whole milk · 240 ml

⏱ 8s

ResultFlour-coated vegetable base mixture

37 of 69

Pour in the heavy cream.

Heavy cream · 240 ml

⏱ 8s

ResultFlour-coated vegetable base mixture

38 of 69

Bring to a gentle simmer over a medium heat, stirring often, and cook until the potato is just tender and the filling has thickened to a creamy chowder, about 15 minutes.

⏱ 15 min

ResultThickened chowder base

39 of 69

Stir in the chopped clam meat.

Roughly chopped clam meat · step 9

⏱ 10s

ResultRoughly chopped clam meat and thickened chowder base

40 of 69

Season the filling with the salt and stir to combine.

Salt · 1 tsp

⏱ 10s

ResultSeasoned chowder filling

41 of 69

Spoon the ground black pepper evenly over the filling and stir through.

Ground black pepper · 1 tsp

⏱ 10s

ResultSeasoned and peppered chowder filling

42 of 69

Fish out and discard the bay leaves, leaving the filling behind.

⏱ 15s

ResultSeasoned and peppered chowder filling

43 of 69

Pour the chowder filling into the large deep baking dish and spread it into an even layer.

Bay leaves · step 42

⏱ 20s

ResultBay leaves

44 of 69

Leave the filling to cool for at least 15 minutes so it does not melt the pastry when it goes on top.

⏱ 15 min

ResultCooled chowder filling

45 of 69

Measure the flour into the large mixing bowl.

All-purpose flour · 280 g

⏱ 10s

ResultAll-purpose flour

46 of 69

Add a pinch of fine salt to the flour.

Fine salt · 1 pinch

⏱ 5s

ResultAll-purpose flour and fine salt

47 of 69

Stir the salt through the flour to distribute it evenly.

⏱ 15s

ResultSeasoned flour

48 of 69

Add the cold unsalted butter, cut into small cubes, to the flour.

Unsalted butter · 170 g

⏱ 10s

ResultSeasoned flour and unsalted butter

49 of 69

Using your fingertips, rub the butter into the flour by lifting and squeezing until the mixture resembles coarse breadcrumbs with some pea-sized lumps of butter remaining.

⏱ 3 min

ResultRough breadcrumb pastry

50 of 69

Drizzle the ice water over the mixture a tablespoon at a time.

Ice water · 90 ml

⏱ 8s

ResultRough breadcrumb pastry and ice water

51 of 69

Stir with a table knife and then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.

⏱ 1 min

ResultShort pastry dough

52 of 69

Wrap the dough in cling film directly in the bowl.

⏱ 10s

53 of 69

Put the covered bowl of dough into the refrigerator.

⏱ 10s

ResultShort pastry dough

54 of 69

Rest the dough in the refrigerator for 30 minutes to relax the gluten and firm the butter.

⏱ 30 min

ResultChilled short pastry dough

55 of 69

Take the dough out of the refrigerator.

⏱ 10s

ResultChilled short pastry dough

56 of 69

Turn the dough out onto a lightly floured board.

All-purpose flour · 10 gChilled short pastry dough · step 55

⏱ 10s

ResultTurned-out pastry dough

57 of 69

Roll the dough out with a rolling pin into a rough rectangle or circle about 3 mm thick and a little larger than the baking dish.

⏱ 1 min 30s

ResultRolled pastry lidused in step 61

58 of 69

Crack the egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 8s

ResultEgg

59 of 69

Beat the egg with a fork until the yolk and white are fully combined.

⏱ 20s

ResultBeaten egg

60 of 69

Brush the rim of the baking dish with egg wash so the pastry will seal.

Beaten egg · step 59

⏱ 20s

ResultEgg-washed rimused in step 64

61 of 69

Drape the rolled pastry over the dish, pressing the edges firmly onto the rim to seal.

Rolled pastry lid · step 57

⏱ 30s

ResultRolled pastry lid and egg-washed rim

62 of 69

Run a knife around the outside of the dish to trim away any overhanging pastry.

⏱ 20s

ResultPastry-topped pot pie, untrimmed

63 of 69

Crimp the pastry edge all around by pressing it with your thumb and forefinger to create a fluted seal.

⏱ 30s

ResultCrimped pastry-topped pot pie

64 of 69

Brush the entire pastry surface generously with the remaining egg wash.

Remaining egg wash · step 60 Crimped pastry-topped pot pie · step 63

⏱ 20s

ResultCrimped pastry-topped pot pie and remaining egg wash

65 of 69

Make 4 or 5 small slits in the centre of the pastry with the tip of a fork to let steam escape.

⏱ 20s

ResultVented pot pie ready to bake

66 of 69

Slide the baking dish into the oven.

⏱ 10s

ResultVented pot pie ready to bake

67 of 69

Bake until the pastry is deep golden and the filling is bubbling through the vents, about 30 minutes.

200°C

⏱ 30 min

ResultBaked clam chowder pot pie

68 of 69

Lift the dish from the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked clam chowder pot pie

69 of 69

Leave the pot pie to rest for 5 minutes so the filling settles and thickens slightly before serving.

⏱ 5 min

ResultRested clam chowder pot pie

Total Time1 hr 39 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and allow it to come fully up to temperature.⏱ 10 min
2	1,200 g		Tip the clams into the saucepan.⏱ 10sResultLittleneck clam
3	120 ml		Pour the dry white wine over the clams.⏱ 8sResultLittleneck clam and dry white wine
4	130 ml		Pour the water into the saucepan with the wine and clams.⏱ 8sResultLittleneck clam and dry white wine and water
5	—		Cover and bring to a vigorous boil, shaking the pan once or twice, until all the clams have opened — discard any that stay shut.⏱ 5 minResultSteamed clams in broth
6	Steamed clams in brothstep 5		Set a fine-mesh sieve over a large jug and pour the clam contents through it, catching all the broth.⏱ 30sResultClam shellsused in step 35
7	—		Pull the clam meat from the shells on the board, discarding the shells, and set the meat aside.⏱ 2 minResultShucked clam meat
8	—		Roughly chop the clam meat into bite-sized pieces.⏱ 30sResultRoughly chopped clam meat
9	Roughly chopped clam meatstep 8		Scrape the chopped clam meat into a small bowl and set aside.⏱ 10sResultRoughly chopped clam meatused in step 39
10	400 g		Peel the potatoes on the board, removing all the skin.⏱ 1 minResultPeeled yukon gold potato
11	Peeled yukon gold potatostep 10		Dice the peeled potatoes into roughly 1 cm cubes.⏱ 1 minResultDiced potato
12	Diced potatostep 11		Transfer the diced potato to a medium bowl and set aside.⏱ 10sResultDiced potato
13	200 g		Peel the onion, halve it through the root, and discard the papery skin.⏱ 30sResultPeeled yellow onion
14	Peeled yellow onionstep 13		Finely chop the peeled onion halves into small, even pieces.⏱ 45sResultFinely chopped yellow onion
15	Finely chopped yellow onionstep 14		Slide the chopped onion into the bowl with the diced potato.⏱ 10sResultFinely chopped yellow onion and diced potato
16	150 g		Trim the ends from the celery stalks.⏱ 20sResultTrimmed celery
17	Trimmed celerystep 16		Slice the trimmed celery stalks into 5 mm pieces.⏱ 40sResultSliced celery
18	Sliced celerystep 17		Add the sliced celery to the bowl with the onion and potato.⏱ 10sResultSliced celery and finely chopped yellow onion and diced potatoused in step 26
19	2 clove		Crush each garlic clove flat with the side of the knife, then slip off and discard the skin.⏱ 20sResultPeeled garlic cloves
20	Peeled garlic clovesstep 19		Mince the peeled garlic cloves into a fine paste.⏱ 30sResultFinely minced garlic
21	Finely minced garlicstep 20		Scrape the minced garlic into a small bowl and set aside.⏱ 10sResultFinely minced garlicused in step 28
22	150 g		Cut the bacon rashers across into lardons about 1 cm wide and tip them into the dry saucepan.⏱ 10sResultThick-cut bacon
23	—		Set the pan over a medium-high heat and cook the bacon pieces, stirring occasionally, until golden, crisp, and their fat has rendered.⏱ 6 minResultCrisped bacon lardons
24	—		Keep the crisp lardons in the pan with their rendered fat.⏱ 30sResultThick-cut bacon slices
25	60 g		Add the butter to the pan with the bacon.⏱ 8sResultThick-cut bacon slices and unsalted butter
26	Sliced celery and finely chopped yellow onion and diced potatostep 18		Tip the onion, celery, and potato into the pan.⏱ 10sResultDiced potato mixture
27	—		Stir and cook over a medium heat until the onion is soft and translucent and the celery has lost its raw bite, about 8 minutes.⏱ 8 minResultSoftened vegetables and bacon
28	Finely minced garlicstep 21		Stir the minced garlic into the vegetables.⏱ 10sResultFinely minced garlic and softened vegetables and bacon
29	1 tsp		Sprinkle in the dried thyme.⏱ 8sResultFinely minced garlic and softened vegetable mixture
30	2 piece		Drop in the bay leaves.⏱ 8sResultFinely minced garlic and softened vegetable mixture
31	—		Stir constantly for 1 minute until the garlic is fragrant and the herbs are aromatic.⏱ 1 minResultFragrant vegetable and bacon base
32	60 g		Scatter the flour over the vegetables.⏱ 8sResultFragrant vegetable and bacon base and all-purpose flour
33	—		Stir vigorously for 90 seconds so the flour coats everything evenly and cooks out its raw taste.⏱ 1 min 30sResultFlour-coated vegetable base
34	360 ml		Pour in the bottled clam juice.⏱ 8sResultFlour-coated vegetable base and clam juice
35	Strained clam brothstep 6		Pour in the reserved clam broth from the jug.⏱ 10sResultStrained clam broth and flour-coated vegetable base and clam juice
36	240 ml		Pour in the whole milk.⏱ 8sResultFlour-coated vegetable base mixture
37	240 ml		Pour in the heavy cream.⏱ 8sResultFlour-coated vegetable base mixture
38	—		Bring to a gentle simmer over a medium heat, stirring often, and cook until the potato is just tender and the filling has thickened to a creamy chowder, about 15 minutes.⏱ 15 minResultThickened chowder base
39	Roughly chopped clam meatstep 9		Stir in the chopped clam meat.⏱ 10sResultRoughly chopped clam meat and thickened chowder base
40	1 tsp		Season the filling with the salt and stir to combine.⏱ 10sResultSeasoned chowder filling
41	1 tsp		Spoon the ground black pepper evenly over the filling and stir through.⏱ 10sResultSeasoned and peppered chowder filling
42	—		Fish out and discard the bay leaves, leaving the filling behind.⏱ 15sResultSeasoned and peppered chowder filling
43	Bay leavesstep 42		Pour the chowder filling into the large deep baking dish and spread it into an even layer.⏱ 20sResultBay leaves
44	—		Leave the filling to cool for at least 15 minutes so it does not melt the pastry when it goes on top.⏱ 15 minResultCooled chowder filling
45	280 g		Measure the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour
46	1 pinch		Add a pinch of fine salt to the flour.⏱ 5sResultAll-purpose flour and fine salt
47	—		Stir the salt through the flour to distribute it evenly.⏱ 15sResultSeasoned flour
48	170 g		Add the cold unsalted butter, cut into small cubes, to the flour.⏱ 10sResultSeasoned flour and unsalted butter
49	—		Using your fingertips, rub the butter into the flour by lifting and squeezing until the mixture resembles coarse breadcrumbs with some pea-sized lumps of butter remaining.⏱ 3 minResultRough breadcrumb pastry
50	90 ml		Drizzle the ice water over the mixture a tablespoon at a time.⏱ 8sResultRough breadcrumb pastry and ice water
51	—		Stir with a table knife and then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.⏱ 1 minResultShort pastry dough
52	—		Wrap the dough in cling film directly in the bowl.⏱ 10s
53	—		Put the covered bowl of dough into the refrigerator.⏱ 10sResultShort pastry dough
54	—		Rest the dough in the refrigerator for 30 minutes to relax the gluten and firm the butter.⏱ 30 minResultChilled short pastry dough
55	—		Take the dough out of the refrigerator.⏱ 10sResultChilled short pastry dough
56	10 g		Turn the dough out onto a lightly floured board.⏱ 10sResultTurned-out pastry dough
56	Chilled short pastry doughstep 55
57	—		Roll the dough out with a rolling pin into a rough rectangle or circle about 3 mm thick and a little larger than the baking dish.⏱ 1 min 30sResultRolled pastry lidused in step 61
58	1 piece		Crack the egg into a small bowl, discarding the shell.⏱ 8sResultEgg
59	—		Beat the egg with a fork until the yolk and white are fully combined.⏱ 20sResultBeaten egg
60	Beaten eggstep 59		Brush the rim of the baking dish with egg wash so the pastry will seal.⏱ 20sResultEgg-washed rimused in step 64
61	Rolled pastry lidstep 57		Drape the rolled pastry over the dish, pressing the edges firmly onto the rim to seal.⏱ 30sResultRolled pastry lid and egg-washed rim
62	—		Run a knife around the outside of the dish to trim away any overhanging pastry.⏱ 20sResultPastry-topped pot pie, untrimmed
63	—		Crimp the pastry edge all around by pressing it with your thumb and forefinger to create a fluted seal.⏱ 30sResultCrimped pastry-topped pot pie
64	Remaining egg washstep 60		Brush the entire pastry surface generously with the remaining egg wash.⏱ 20sResultCrimped pastry-topped pot pie and remaining egg wash
64	Crimped pastry-topped pot piestep 63
65	—		Make 4 or 5 small slits in the centre of the pastry with the tip of a fork to let steam escape.⏱ 20sResultVented pot pie ready to bake
66	—		Slide the baking dish into the oven.⏱ 10sResultVented pot pie ready to bake
67	—	200°C	Bake until the pastry is deep golden and the filling is bubbling through the vents, about 30 minutes.⏱ 30 minResultBaked clam chowder pot pie
68	—		Lift the dish from the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked clam chowder pot pie
69	—		Leave the pot pie to rest for 5 minutes so the filling settles and thickens slightly before serving.⏱ 5 minResultRested clam chowder pot pie
Total Time			1 hr 39 min

Serving

Spoon generous portions of pot pie — pastry and filling together — into wide serving bowls at the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,500kcal
	63g
	90g
	49g
	107g
	7g
	6g
	1,911mg

Ingredients0/20

Tools0/21

Recipe

Clam Chowder Pot Pie

Clam chowder pot pie with littleneck clams, Yukon Gold potatoes, and white wine cream filling baked under pastry crust.

What you’ll doYou will steam open littleneck clams in wine and water, then shred and chop the meat. While the clam broth cools, you will dice potatoes, onion, and celery, render bacon, and build a creamy chowder by cooking the vegetables in butter, adding thyme and garlic, dusting with flour, and simmering in clam broth, milk, and cream until the potato is tender. You will let the filling cool, then make a butter and flour pastry dough, chill it, roll it out, and drape it over the chowder in a baking dish, sealing and crimping the edges before brushing with egg wash and baking until the pastry is deep golden and filling bubbles through steam vents.

Serves4

Total1 hr 39 min

LevelMedium

Ingredients

Littleneck clam1,200 g
Dry white wine120 ml
Water130 ml
Yukon Gold potato400 g
Yellow onion200 g
Celery150 g
Garlic2 clove
Thick-cut bacon150 g
Unsalted butter230 g
Dried thyme1 tsp
Bay leaf2 piece
All-purpose flour350 g
Clam juice360 ml
Whole milk240 ml
Heavy cream240 ml
Salt1 tsp
Ground black pepper1 tsp
Fine salt1 pinch
Ice water90 ml
Egg1 piece

Tools

SieveRolling pinClam meat bowl (small bowl)Egg bowl (small bowl)Large mixing bowlOvenLarge deep baking dishLarge heavy based saucepanPastry brushChef's knifeMedium bowlCling filmWooden spoonRefrigeratorLarge spoonPeelerLarge jugForkTable knifeOven gloveWide serving bowlChopping board

Method

Set the oven to 200 °C and allow it to come fully up to temperature.

200°C10 minOven

Tip the clams into the saucepan.

10sLarge heavy based saucepanLittleneck clam · 1,200 g

Pour the dry white wine over the clams.

8sLarge heavy based saucepanDry white wine · 120 ml

Pour the water into the saucepan with the wine and clams.

8sLarge heavy based saucepanWater · 130 ml

Cover and bring to a vigorous boil, shaking the pan once or twice, until all the clams have opened — discard any that stay shut.

5 minLarge heavy based saucepan

Set a fine-mesh sieve over a large jug and pour the clam contents through it, catching all the broth.

Result · Clam shells · used in step 35

30sLarge jug, SieveSteamed clams in broth · step 5

Pull the clam meat from the shells on the board, discarding the shells, and set the meat aside.

2 minChopping board

Roughly chop the clam meat into bite-sized pieces.

30sChopping board, Chefs knife

Scrape the chopped clam meat into a small bowl and set aside.

Result · Roughly chopped clam meat · used in step 39

10sClam meat bowl (small bowl)Roughly chopped clam meat · step 8

Peel the potatoes on the board, removing all the skin.

1 minChopping board, PeelerYukon Gold potato · 400 g

Dice the peeled potatoes into roughly 1 cm cubes.

1 minChopping board, Chefs knifePeeled yukon gold potato · step 10

Transfer the diced potato to a medium bowl and set aside.

10sMedium bowlDiced potato · step 11

Peel the onion, halve it through the root, and discard the papery skin.

30sChopping board, Chefs knifeYellow onion · 200 g

Finely chop the peeled onion halves into small, even pieces.

45sChopping board, Chefs knifePeeled yellow onion · step 13

Slide the chopped onion into the bowl with the diced potato.

10sMedium bowlFinely chopped yellow onion · step 14

Trim the ends from the celery stalks.

20sChopping board, Chefs knifeCelery · 150 g

Slice the trimmed celery stalks into 5 mm pieces.

40sChopping board, Chefs knifeTrimmed celery · step 16

Add the sliced celery to the bowl with the onion and potato.

Result · Sliced celery and finely chopped yellow onion and diced potato · used in step 26

10sMedium bowlSliced celery · step 17

Crush each garlic clove flat with the side of the knife, then slip off and discard the skin.

20sChopping board, Chefs knifeGarlic · 2 clove

Mince the peeled garlic cloves into a fine paste.

30sChopping board, Chefs knifePeeled garlic cloves · step 19

Scrape the minced garlic into a small bowl and set aside.

Result · Finely minced garlic · used in step 28

10sEgg bowl (small bowl)Finely minced garlic · step 20

Cut the bacon rashers across into lardons about 1 cm wide and tip them into the dry saucepan.

10sLarge heavy based saucepanThick-cut bacon · 150 g

Set the pan over a medium-high heat and cook the bacon pieces, stirring occasionally, until golden, crisp, and their fat has rendered.

6 minLarge heavy based saucepan, Wooden spoon

Keep the crisp lardons in the pan with their rendered fat.

30sLarge heavy based saucepan, Chefs knife

Add the butter to the pan with the bacon.

8sLarge heavy based saucepanUnsalted butter · 60 g

Tip the onion, celery, and potato into the pan.

10sLarge heavy based saucepanSliced celery and finely chopped yellow onion and diced potato · step 18

Stir and cook over a medium heat until the onion is soft and translucent and the celery has lost its raw bite, about 8 minutes.

8 minLarge heavy based saucepan, Wooden spoon

Stir the minced garlic into the vegetables.

10sLarge heavy based saucepanFinely minced garlic · step 21

Sprinkle in the dried thyme.

8sLarge heavy based saucepanDried thyme · 1 tsp

Drop in the bay leaves.

8sLarge heavy based saucepanBay leaf · 2 piece

Stir constantly for 1 minute until the garlic is fragrant and the herbs are aromatic.

1 minLarge heavy based saucepan, Wooden spoon

Scatter the flour over the vegetables.

8sLarge heavy based saucepanAll-purpose flour · 60 g

Stir vigorously for 90 seconds so the flour coats everything evenly and cooks out its raw taste.

1 min 30sLarge heavy based saucepan, Wooden spoon

Pour in the bottled clam juice.

8sLarge heavy based saucepanClam juice · 360 ml

Pour in the reserved clam broth from the jug.

10sLarge heavy based saucepanStrained clam broth · step 6

Pour in the whole milk.

8sLarge heavy based saucepanWhole milk · 240 ml

Pour in the heavy cream.

8sLarge heavy based saucepanHeavy cream · 240 ml

Bring to a gentle simmer over a medium heat, stirring often, and cook until the potato is just tender and the filling has thickened to a creamy chowder, about 15 minutes.

15 minLarge heavy based saucepan, Wooden spoon

Stir in the chopped clam meat.

10sLarge heavy based saucepanRoughly chopped clam meat · step 9

Season the filling with the salt and stir to combine.

10sLarge heavy based saucepanSalt · 1 tsp

Spoon the ground black pepper evenly over the filling and stir through.

10sLarge heavy based saucepanGround black pepper · 1 tsp

Fish out and discard the bay leaves, leaving the filling behind.

15sChopping board

Pour the chowder filling into the large deep baking dish and spread it into an even layer.

20sLarge deep baking dishBay leaves · step 42

Leave the filling to cool for at least 15 minutes so it does not melt the pastry when it goes on top.

15 minLarge deep baking dish

Measure the flour into the large mixing bowl.

10sLarge mixing bowlAll-purpose flour · 280 g

Add a pinch of fine salt to the flour.

5sLarge mixing bowlFine salt · 1 pinch

Stir the salt through the flour to distribute it evenly.

15sLarge mixing bowl, Wooden spoon

Add the cold unsalted butter, cut into small cubes, to the flour.

10sLarge mixing bowlUnsalted butter · 170 g

Using your fingertips, rub the butter into the flour by lifting and squeezing until the mixture resembles coarse breadcrumbs with some pea-sized lumps of butter remaining.

3 minLarge mixing bowl

Drizzle the ice water over the mixture a tablespoon at a time.

8sLarge mixing bowlIce water · 90 ml

Stir with a table knife and then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.

1 minLarge mixing bowl, Table knife

Wrap the dough in cling film directly in the bowl.

10sLarge mixing bowl, Cling film

Put the covered bowl of dough into the refrigerator.

10sLarge mixing bowl, Refrigerator

Rest the dough in the refrigerator for 30 minutes to relax the gluten and firm the butter.

30 minLarge mixing bowl

Take the dough out of the refrigerator.

10sLarge mixing bowl, Refrigerator

Turn the dough out onto a lightly floured board.

10sChopping boardAll-purpose flour · 10 g

Roll the dough out with a rolling pin into a rough rectangle or circle about 3 mm thick and a little larger than the baking dish.

Result · Rolled pastry lid · used in step 61

1 min 30sChopping board, Rolling pin

Crack the egg into a small bowl, discarding the shell.

8sEgg bowl (small bowl)Egg · 1 piece

Beat the egg with a fork until the yolk and white are fully combined.

20sEgg bowl (small bowl), Fork

Brush the rim of the baking dish with egg wash so the pastry will seal.

Result · Egg-washed rim · used in step 64

20sLarge deep baking dish, Pastry brushBeaten egg · step 59

Drape the rolled pastry over the dish, pressing the edges firmly onto the rim to seal.

30sLarge deep baking dishRolled pastry lid · step 57

Run a knife around the outside of the dish to trim away any overhanging pastry.

20sLarge deep baking dish, Chefs knife

Crimp the pastry edge all around by pressing it with your thumb and forefinger to create a fluted seal.

30sLarge deep baking dish

Brush the entire pastry surface generously with the remaining egg wash.

20sLarge deep baking dish, Pastry brushRemaining egg wash · step 60Crimped pastry-topped pot pie · step 63

Make 4 or 5 small slits in the centre of the pastry with the tip of a fork to let steam escape.

20sLarge deep baking dish, Fork

Slide the baking dish into the oven.

10sLarge deep baking dish, Oven, Oven glove

Bake until the pastry is deep golden and the filling is bubbling through the vents, about 30 minutes.

200°C30 minLarge deep baking dish, Oven

Lift the dish from the oven using oven gloves and set it on a heatproof surface.

10sLarge deep baking dish, Oven, Oven glove

Leave the pot pie to rest for 5 minutes so the filling settles and thickens slightly before serving.

5 minLarge deep baking dish

Spoon generous portions of pot pie — pastry and filling together — into wide serving bowls at the table.

Result · Clam Chowder Pot Pie

1 minWide serving bowl, Large spoonRested clam chowder pot pie · step 69

Printed 10 October 2026