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Deep-Dish Bonac: A Social History of Clam Pie

You can come from the depths of salt-of-the-earth New England and still know nothing of the East Hampton clam pie. I should know. I am such a person. I was raised in Newburyport, Mass., home to such icons as the American Coast Guard, William Lloyd Garrison's Liberator Magazine, and parts of the Underground Railroad. I grew up on whole-bellied clams, both steamed and fried, but, until I moved to East Hampton half a decade ago, I had never heard of them being baked into a pie.