|All purpose flour||3⁄4 Cup (12 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Canned minced clams||22 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||2⁄3 Cup (10.67 tbs)|
Sift flour and 1/4 teaspoon salt together; cut in shortening with pastry blender till pieces are the size of small peas.
Sprinkle 7 tablespoon water over part of mixture; gently toss with fork.
Push to side of bowl.
Repeat till all is moistened.
Form into ball.
Flatten on lightly floured surface by pressing 3 times across in both directions.
Roll from center to edge into 7-inch circle.
Cut the pastry into 6 wedges.
Drain clams, reserving 1/2 cup liquid.
Cook celery and onion in butter till tender but not brown.
Stir in clam liquid, 1 cup milk, crumbs, eggs, 3/4 teaspoon salt, marjoram, and 1/8 tea spoon pepper.
Cook and stir till thickened and bubbly.
Stir in clams; turn mixture into 1 1/2-quart casserole.
Arrange pastry wedges atop mixture.
Brush with milk.
Bake at 350Â° till pastry browns, 40 to 45 minutes.