科德角风味蛤蜊派

• Wild or Farmed: Wild
• Availability: Year Round
• Form: Frozen, raw pie. Ready to cook
• Clam Pie Size: 6 inch or 9 inch
• Brand: Intershell
• Harvest Area: Massachusetts
• Scientific Name (Clams): Spisula solidissima

• Fresh Shucked American Surf Clam Meat
• Cracker Crumbs*
• Eggs
• Onions
• Butter
• Surf Clam Juice
• Salt
• Pepper

*Cracker Crumbs Sub-ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Soybean Oil, Sugar, Partially Hydrogenated Cottonseed Oil, Salt, Leavening (Baking Soda and/or Calcium Phosphate), High Fructose Corn Syrup, Soy Lecithin (Emulsifier), Natural Flavor, Cornstarch.

Serving Size: 1 Slice (125g)

• Servings Per 6 Inch Pie: 4
• Servings Per 9 Inch Pie: 8

Amount Per Serving:

• Calories: 185
• Calories from Fat: 98

% Daily Value*

• Total Fat: 10.5g (17%)
• Saturated Fat: 4.6g (23%)
• Trans Fat: 0g
• Cholesterol: 94mg (38%)
• Sodium: 324mg (14%)
• Total Carbohydrate: 13g (4%)
• Dietary Fiber: 1g (4%)
• Sugars: 0g
• Protein: 8.8g

Additional Information:

• 52.9% of Calories From Fat, 28.1% From Carbohydrates, 19% From Protein
• *Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

KEEP FROZEN until ready to bake.

Bake in a 350° oven for 70 minutes. After removing from the oven, let the pie cool for 5-10 minutes before cutting. Cooking times may vary depending on your oven.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.