Spicy New England Clam CHA!-dah Pie

    Spicy New England Clam CHA!-dah Pie


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    Spicy New England Clam CHA!-dah Pie

    Spicy New England Clam CHA!-dah Pie


    • 2 Refrigerated pie crust
    • 1 Pie pan, 9 inch, greased
    • 2 Tbsp Butter
    • 2 Tbsp Flour
    • 1 -18.5 oz. can New England Clam Chowder, canned
    • 1 – 14.5 oz. can Diced new potatoes, canned
    • 1 – 6.5 oz. can Clopped clams in juice, canned
    • 3 Tbsp CHA! by Texas Pete®
    • Salt and pepper to taste
    • 1 Eggs, lightly beaten


    YIELD: 1-9 inch pie
    PORTION (Serving Size): 1 slice – 1/6 pie
    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Lightly grease a 9-inch pie pan.
    3. Place one pie crust into the greased pie pan and press gently to mold the pie crust to the pan.
    4. Place a medium-sized saucepot on medium-high heat and add the 2 tablespoons of butter.  Once melted add the 2 tablespoons of flour and cook for approximately 2 minutes, stirring often, to make a roux.
    5. Drain the diced new potatoes and the chopped clams.
    6. After 2 minutes, add the New England clam chowder, diced potatoes, chopped clams, CHA! by Texas Pete® and a pinch of salt and pepper. Mix well.  Bring the mixture to a simmer and remove from heat.
    7. Pour the mixture into the pie pan with the pie crust.  This mixture should just be enough to fill the pan.  Place the second pie crust on top of the pie and crimp the edges together tightly.
    8. Brush beaten egg lightly over top layer of pie crust.
    9. Use a sharp knife and score the top of the dough with 6 to 8 one inch long slices.
    10. Bake the pie in the oven for approximately 30 minutes or until the crust is golden brown and crispy.
    11. Remove the pie from the oven and allow it to cool for 15 minutes before serving.

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