|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned minced clams||23 Ounce, drained, reserve 0.5 cup liquid (3 Cans Of 7.5 Ounce Each)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked potatoes||16 Ounce, drained and diced (Whole)|
|Snipped parsley||2 Tablespoon|
|Pastry||1 (For A 1 Crust 8 Inch Pie)|
Heat butter in a large skillet; add the onion and cook until transparent.
Blend in flour, salt, and a few grains pepper.
Heat until bubbly.
Add the reserved clam liquid and the milk gradually, stirring constantly.
Bring to boiling; cook and stir 1 to 2 minutes.
Remove from heat.
Mix in potatoes, clams, and parsley.
Turn into an 8-inch pie pan.
Prepare pastry and roll out to fit over clam mixture.
Cut a simple design near center of pastry to allow steam to escape during baking.
Place pastry on clam mixture and flute edge.
Bake at 450Â°F about 20 minutes, or until pastry is lightly browned.