About our Chatham Clam Pie
Why is it important to have chowder quahogs instead of other types of clams in our Chatham clam pies? Like codfish, quahogs boast a rich history as iconic Cape Cod seafood, providing delectable sustenance for millennia. Their sumptuous meats have nourished people for thousands of years, and their shells have served diverse roles as tools, currency, narrative artifacts within our Wampanoag community, and made into jewelry made by artisans.
Our pie recipe adheres to local 'Cape Codder' traditions, drawing inspiration from time-honored family methods and incorporating only essential ingredients such as potato, onion, butter, and seasonings. Infused with the salty and robust essence of chowder quahog meats, our Chatham clam pies aim to capture and enhance the distinctive soul of Cape Cod cuisine.
Chatham Clam Pie with Peas and a Creamy White Sauce
One of our Harvester's kitchen recipes includes serving up our clam pie with peas on the side and a creamy white sauce poured over the pie. Cook pies according to the label, serve, and add cooked peas and a creamy white sauce.
Creamy White Sauce
4 cloves garlic
1 shallot (¼ cup finely chopped)
4 tablespoons salted butter
1 tablespoon flour (or gluten-free flour)
½ cup white wine
½ cup heavy cream (or milk)
¼ teaspoon kosher salt
Mince the garlic. Finely chop the shallot.
In a saucepan, melt the butter over medium-low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.
Add white wine and cream and cook on a low simmer for 3 to 4 minutes.