“51 ounces Sea Watch chopped sea clams (drain and reserve juice)
Enough Pastry dough (frozen)
2 cups Potatoes (diced)
1 cup Carrots (diced)
2 cups Celery (diced)
1 cup Onions (diced)
2 cups Clam juice
1 ounce Cream Sherry
3 sprigs Thyme (fresh leaves only)
2 tablespoons Butter
2 tablespoons Flour (all purpose)
4 ounces Heavy Cream
Salt and pepper to taste
DIRECTIONS
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. Sift one Tbsp of flour over the mixture and stir in completely, if necessary, sift the second tablespoon over mixture to reach a thick consistency (stand up). 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.”