Clam, Potato, and Bacon Potpie Recipe

Name: Clam, Potato, and Bacon Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices of lean bacon; 2 tablespoons unsalted butter; 1 onion, chopped fine; 3 tablespoons all-purpose flour; 1 cup heavy cream; 1 cup milk; 1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor; 1/4 teaspoon Worcestershire sauce; 3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes; 1/4 teaspoon dried thyme, crumbled; 2 tablespoons finely chopped fresh parsley leaves; 1 teaspoon fresh lemon juice; 2 recipes pate brisee; an egg wash made by beating 1 large egg with 2 teaspoons water

Servings: persons

6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pate brisee
an egg wash made by beating 1 large egg with 2 teaspoons water

1
In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain.
2
Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden.
3
Add the flour and cook the roux, stirring, for 3 minutes.
4
Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened.
5
Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.
6
Divide the dough in half.
7
Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang.
8
Pour the filling into the shell.
9
Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively.
10
Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400F.
11
oven for 35 minutes, or until the crust is golden.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slices of lean bacon, 2 tablespoons unsalted butter, 1 onion, chopped fine, 3 tablespoons all-purpose flour, and more.

Yes, Clam, Potato, and Bacon Potpie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam, Potato, and Bacon Potpie

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