Island Beach Clam Pie
|Canned minced clams||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Milk||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Diced cooked potatoes||1 1⁄2 Cup (24 tbs)|
|Hard cooked eggs||2 , chopped|
|Pastry for 2 crust 9 inch pie||1|
Drain clams, reserving liquid.
In a 1 1/2-quart saucepan cook onion and green pepper in butter till tender but not brown.
Blend in the flour, rosemary, and pepper.
Add enough milk to the reserved clam liquid to make 1 cup.
Slowly stir liquid into the flour mixture.
Cook and stir till thickened and bubbly.
Stir in clams, potatoes, and eggs.
Line a 9-inch pie plate with pastry.
Fill with clam mixture.
Adjust top crust, cutting slits for escape of steam; seal and flute.
Bake at 375° for 35 to 40 minutes.