Clam Chowder Pie

Directions

1. 1
   Cook potato and onion in 1 cup water till tender; drain.
2. 2
   Drain clams, reserving 1/2 cup liquid.
3. 3
   In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
4. 4
   Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
5. 5
   Stir in cooked potato mixture and clams.
6. 6
   Turn into a 9-inch pie plate.
7. 7
   Prepare plain pastry shell.
8. 8
   Roll out to a 10-inch circle; place atop filling.
9. 9
   Turn edges under and flute; cut slits for escape of steam.
10. 10
    Bake, uncovered, at 425 for 25 to 30 minutes.
11. 11
    Let stand 5 minutes before serving.