Clam Chowder Pie - cooking recipe

Ingredients

2 cups chopped potatoes
1/4 cup chopped onion
2 (7 1/2 ounce) cans minced clams
2 tablespoons butter
2 tablespoons snipped parsley
4 teaspoons flour
1/4 teaspoon salt
1 dash pepper
3/4 cup milk
1 pie crust

Preparation

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.