Corn And Clam Pie Recipes

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CREAMY CORN & CLAM CHOWDER



Creamy Corn & Clam Chowder image

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.

Provided by Land O'Lakes

Categories     Lunch     Shellfish     Soup     Corn     Chowder     Soup     Soup and Stew     Main Course     Vegetable     Soup and Stew     Main Course     Seafood     Meat, poultry, and seafood

Yield 6 (1 1/4-cup) servings

Number Of Ingredients 12

2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 cup Land O Lakes® Fat Free Half & Half
1 tablespoon chopped fresh thyme leaves *
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired

Steps:

  • Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
  • Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
  • To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Nutrition Facts : Calories 250 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 1040 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 19 grams

SPAGHETTINI WITH CORN AND CLAMS



Spaghettini with Corn and Clams image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces spaghettini
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
20 littleneck clams (about 2 pounds), scrubbed
3/4 cup dry white wine
2 ears of corn, kernels removed, cobs reserved
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons unsalted butter
Grated zest of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes and 1/2 teaspoon salt; cover, increase the heat to high and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams.
  • Add the butter, lemon zest and pasta to the pot with the clams; toss to coat, about 1 minute. Add some of the reserved pasta cooking water to loosen the sauce if the pasta seems dry. Stir in the parsley and season with salt and pepper. Serve drizzled with olive oil.

PENNSYLVANIA DUTCH CORN PIE



Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

JIMMY'S CLAM AND CORN FRITTERS



Jimmy's Clam and Corn Fritters image

Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!

Provided by Lisa Romolo-Dos Reis

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 6

Number Of Ingredients 10

1 ¼ cups finely ground cornmeal
1 (14.75 ounce) can cream-style corn
1 (6.5 ounce) can minced clams, drained
1 small onion, finely chopped
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar
¼ cup milk, or as needed
1 quart vegetable oil for frying

Steps:

  • Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g

CORN AND CLAM CHOWDER



Corn And Clam Chowder image

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 16

6 ears shucked fresh corn on the cob, or 5 cups canned, well-drained or frozen whole-kernel corn
60 littleneck clams, the smaller the better
1 large carrot, about 5 ounces, trimmed and scraped
2 ribs celery, trimmed
1 onion, about 1/2 pound
6 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
2 cups dry white wine
8 cups rich chicken broth, preferably homemade, although canned broth may be used
5 cups heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly squeezed lime juice
3 tablespoons butter
2 small hot red or green peppers, stems removed
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro

Steps:

  • If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
  • Rinse the clams well and put them in a kettle.
  • Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
  • Coarsely chop the celery. There should be about one cup. Add this to the clams.
  • Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
  • Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
  • Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
  • Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
  • Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
  • Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
  • If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
  • Bring the soup to the boil and swirl in the butter.
  • Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
  • Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
  • Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams

CLAM PIE



Clam Pie image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 2 pies, 8 to 10 servings

Number Of Ingredients 8

2 unbaked 9-inch pie shells
2 cups shucked clams, drained and chopped (about 35 littlenecks)
1 medium onion, chopped
1 cup finely diced peeled potato
4 strips thick bacon, cooked until crisp, drained and crumbled
3 eggs
1 cup heavy cream
3/4 teaspoon poultry seasoning

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells. In a bowl, beat together the eggs, cream and poultry seasoning. Pour this mixture over the clams.
  • Bake 30 to 40 minutes, until set and lightly browned.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams

NEW ENGLAND CLAM PIE



New England Clam Pie image

If you love creamy New England style clam chowder, you will love this recipe. It works best with my mother's homemade pie crust recipe, but I sometimes use store bought pie shells for convenience. This pie is excellent as a left over, IF there's any left!

Provided by Kaya1245

Categories     Savory Pies

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 prepared pie crusts
1 1/2 cups clam juice
3 cups diced potatoes
1 diced carrot
1 large onion, diced
2 cups chopped clams
freshly ground salt and pepper
1/4 cup flour
1/2 cup light cream or 1/2 cup milk

Steps:

  • Place clam juice, potatoes, carrots, and onion in a saucepan and bring to a boil.
  • Reduce heat and simmer until vegetables are tender, about 12 minutes.
  • Add clams and salt and pepper to taste.
  • Mix flour with light cream or milk (heavy cream will make the mixture too thick), and stir into the clam mixture.
  • Bring to boil, stirring until the mixture thickens, remove from heat. Let mixture cool.
  • Preheat oven to 400 degrees, and prepare 1 pie shell in baking dish. Pour cooled mixture into the shell, and cover with the remaining shell, sealing the edges and poking airholes in the top.
  • Bake for 10 minutes at 400, then reduce heat to 350 degrees and cook about 30 minutes longer, until the crust is golden brown.
  • Let the pie cool in order to let the filling set.

CLAM PIE



Clam Pie image

Make and share this Clam Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

6 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
1 cup corn kernel (fresh from the cob or frozen and defrosted)
2 (10 3/4 ounce) cans condensed new england clam chowder
2 cups minced fresh clams (or two 8-ounce cans chopped clams, drained)
1 teaspoon dried thyme
Tabasco sauce (4 shakes, or so)
2 cups soft breadcrumbs
1/2 cup butter, melted
1/4 cup chopped fresh Italian parsley

Steps:

  • Coat a 9-inch pie pan or individual ramekins with cooking spray.
  • In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
  • Add in the onion; cook and stir 3-4 minutes or until softened.
  • Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
  • Transfer mixture to the prepared pie pan.
  • In a small bowl, toss the breadcrumbs, melted butter, and parsley.
  • Sprinkle crumbes evenly over the top.
  • Bake in a 350° oven for about 30 minutes or until golden brown.

Nutrition Facts : Calories 525.2, Fat 34.9, SaturatedFat 16.4, Cholesterol 103, Sodium 1440.5, Carbohydrate 31.1, Fiber 2.4, Sugar 2, Protein 22.9

PHILADELPHIA CLAM PIES



Philadelphia Clam Pies image

Categories     Potato     Bake     Clam     Carrot     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 19

1 1/2 lb boiling potatoes
1/2 stick (1/4 cup) unsalted butter
1 bacon slice, chopped
1 large onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 whole clove
3 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 tablespoons dry white wine
1 (8-oz) bottle clam juice
2 teaspoons cornstarch
24 small clams (1 1/2 to 2 inches across), shucked, reserving their liquor, and chopped if desired
1 (17 1/2-oz) package frozen puff pastry, thawed
1 large egg, lightly beaten
Special Equipment
6 (12- to 14-oz) deep ovenproof soup bowls

Steps:

  • Peel potatoes and cut into 1/4-inch dice.
  • Heat butter and bacon in a 12-inch heavy skillet over moderately high heat until foam subsides, then add onion, garlic, and salt and cook, stirring occasionally, until onion is pale golden, about 5 minutes. Add bay leaf, thyme, clove, carrots, celery, and potatoes and reduce heat to moderate, then cook, stirring occasionally, until vegetables are golden and almost tender, about 15 minutes (be careful not to let them burn). Add wine, scraping up any brown bits.
  • Stir together clam juice and cornstarch. Add to vegetables in skillet and bring to a simmer. Cover skillet and simmer until vegetables are tender, about 5 minutes. Remove lid and stir in clams with their liquor. Bring to a simmer and cook 1 minute, then remove from heat and cool to warm, uncovered. Discard bay leaf and clove.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Roll out 1 pastry sheet into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Cut out 3 squares of pastry that are at least 1 inch larger all around than tops of soup bowls. Repeat with remaining pastry sheet.
  • Divide clam filling among soup bowls (leaving at least a 3/4-inch space between surface of filling and tops of bowls). Brush 1 pastry square with egg and cover 1 bowl with it, egg side down, pressing edges of pastry firmly onto outside of bowl. Repeat with remaining squares of pastry and bowls. Brush tops of pastry with remaining egg.
  • Bake pies in bowls in a large shallow baking pan until pastry is golden and puffed, about 20 minutes.

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