CLAM CHOWDER PIE

Steps:

• Cook potato and onion in 1 cup water till tender; drain.
• Drain clams, reserving 1/2 cup liquid.
• In saucepan milt butter; stir in parsley, flour, salt, and dash of 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 shell.
• 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.