Clam Chowder Pie
|Chopped potato||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
|Snipped parsley||2 Tablespoon|
|All purpose flour||4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
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 dash 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° for 25 to 30 minutes.
Let stand 5 minutes before serving.