Clam Chowder Pot Pie

Method

1. Cut the potatoes into 1 cm cubes, the onion and celery into 5 mm dice and the bacon into 1 cm strips. Cook the bacon in a 20 cm pot on medium heat for 5 min until the fat runs, then add the butter, onion and celery and cook for 5 min until soft but not browned.

   Add in this stepBacon 50 gButter 25 gOnion 100 gCelery 50 g

   medium heat

2. Lower to medium-low heat, sprinkle in the flour and stir for 1 min. Whisk in the stock a little at a time so no lumps form, then the milk. Add the potatoes and thyme and simmer for 11 min, stirring often so it doesn't catch, until the potatoes are tender and the mixture is thick enough to coat the back of a spoon heavily.

   Add in this stepAll-purpose flour 2½ tbspClam juice or fish stock 200 mlWhole milk 200 mlPotatoes 240 gThyme leaves (fresh or dried) ½ tsp

   medium-low heat

3. Take the pot off the heat and stir in the cream and clam meat (it finishes cooking in the oven; pat thawed frozen clams dry). Season with salt and pepper until slightly salty. Let it cool for 15 min until just warm: hot filling melts the butter in the pastry and it won't rise. Meanwhile preheat the oven to 200 °C.

   Add in this stepHeavy cream 100 mlShelled clam meat (fresh, or frozen and thawed) 160 gSalt to tasteBlack pepper to taste

4. Divide the filling between 2 × 350 ml ovenproof ramekins or soup bowls, leaving 1 cm at the top. Beat the egg and brush it around the rims, lay a pastry square over each and press it firmly onto the sides. Brush the tops with egg and cut a small steam slit in the centre.

   Add in this stepPuff pastry squares, 13 cm (thawed) 2Egg (for egg wash) 1

5. Set the ramekins on a baking tray and bake in the oven preheated to 200°C for 18 min, until the pastry is tall, puffed and deep golden.

   oven

6. Let them stand for 5 min; the filling is extremely hot. Break the crisp lid with a spoon and dip it into the chowder.