Main Ingredients:

2 cups chopped potato
1/4 cup chopped onion
15 ounce can minced clams
2 tablespoons butter
2 tablespoons snipped parsley
4 teaspoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk

Cooking Preparation of the Recipe:

Cook potato and onion in 1 cup water till tender; drain. Drain clams, reserving 1/2 cup liquid. In saucepan melt butter; stir in parsley, flour, salt, and pepper. Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly. Stir in cooked potato mixture and clams. Turn into a 9 inch pie plate.

Prepare Plain Pastry. Roll out to a 10 inch circle; place atop filling. Turn edges under and flute; cut slits for escape of steam. Bake, uncovered, at 425 degrees for 25 to 30 minutes. Let stand 5 minutes before serving.

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