|Canned clams||2 Cup (32 tbs), ground or minced, and drained, reserving juice|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|Egg||1 , well-beaten|
|Milk||1 Cup (16 tbs)|
|Celery stalks||2 Small|
|9 inch pie crust||2 , unbaked|
Grind celery and onion in blender with clam juice.
Mix all ingredients.
Pour into bottom pie shell, dot with butter.
Cover top with second pie crust.
Prick top crust.
Bake at 350° for 1 hour.