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1
Preheat the oven to 400.
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2
Butter a medium glass or ceramic baking dish.
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3
Coarsely grate the potatoes and transfer to a coarse stainless-steel sieve.
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4
Using a spatula, press on the potatoes to extract as much liquid as possible.
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5
In a skillet, cook the potatoes in the stock over moderate heat until thick, about 3 minutes.
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6
Remove from the heat and stir in half of the onions, a large pinch of salt, 1 teaspoon of pepper, 1/2 teaspoon of thyme and the cayenne.
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7
Melt 2 tablespoons of the butter in a medium skillet.
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8
Add the remaining onions and 1/2 teaspoon of thyme and cook over low heat until the onions soften, about 8 minutes.
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9
Add the reserved clam liquid and boil over high heat until reduced by half, about 3 minutes.
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10
Remove from the heat and let cool, then stir in the clams and scallops and season with salt and pepper.
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11
Spread half of the potatoes in a layer in the prepared baking dish.
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12
Spread the onions, clams and scallops on top, then cover with the remaining potatoes.
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13
Dot the top of the pie with the remaining 4 tablespoons of butter and bake for 45 minutes, until bubbling hot.
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14
Preheat the broiler.
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15
Broil for 3 minutes, or until browned and crisp on top.
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16
Let stand for 10 minutes before serving.
