Clam Chowda Pie
We like pie, we like clam chowder, so it seems like a natural fit to combine them both into one delicious comfort food Clam Chowda pie.
Instructions
- Place clam juice, veggies, thyme, sherry and a pinch of salt and pepper into a small soup pot. Cook until potatoes are soft. Reduce heat and add cream and butter. Remove one cup of broth from pot, add flour and whisk vigorously. Add the flour mixture to the pot and stir constantly until a thick consistency is achieved. Add clams and let simmer until clams are heated through and filling is stiff. For individual servings, cut pastry dough to fit ramekins and pre-bake dough according to instructions. Fill ramekins with the filling and place pre-bake dough on top. Place in a 350 degree oven for 5 minutes and let heat together.
- Yield: Fills: 6 8oz. Ramekins
Ingredients
- 51 oz. can Sea Watch Chopped Sea Clams, Drained and juice reserved
- 2 Cups potatoes, diced
- 1 Cup carrots, diced
- 2 Cups celery, diced
- 1 Cup onion, diced
- 2 Cups reserved clam juice
- 1 oz. cream sherry
- 3 Springs thyme, leaves only
- 2 Tbsp. butter
- 2 Tbsp. flour, all purpose
- 4 oz. heavy cream
- Salt and pepper to taste
Product Codes
Sea Watch: 0S31 – 6/51 oz.
Sea Watch: 01S31 – 12/51 oz.
Sea Watch: 01G31 – 12/51 oz.
Capt Fred: 01S47 – 12/51 oz.
