Clam Chowda Pie
- 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
- 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.
Fills: 6 8oz. Ramekins
