Clam Crepes

Crepe is French for thin pancake. For this recipe, we combine some classic ingredients such as goat cheese, herb de province and cream of sherry to make a rich a flavorful clam crepe.


Sauté in a skillet until potatoes are cooked al dente. It will fill 12 6-inch crepes.


Heat over medium heat until butter and cheese has melted, then turn heat to high and let it boil for 3 minutes stirring constantly. Put 1 Tbsp. cornstarch in 2 oz. of cold water to tighten sauce. Fill crepes and sauce, garnish with chopped clams and parsley.


  • Filling:2 Cups Sea Watch Gourmet Chopped Sea Clams, juice drained and reserved
  • 2 Cups Potatoes, shredded
  • 1 Cup Leeks, sliced
  • 2 oz. Goat Cheese (or any soft creamy cheese)
  • ½ Cup Roasted Red Peppers
  • ½ Cup Heavy Cream
  • 1 Tsp. Herb de province
  • 1 oz. Cream Sherry
  • 1 Tsp. White Pepper
  • 2 Tbsp. Butter
  • ¼ Cup Clam Juice, from reserved juice


  • 1 Cup Heavy Cream
  • ½ Cup Clam Juice, from reserved juice
  • 2 oz. Goat Cheese
  • 2 oz. Butter

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.