Clam Chowder Pie

I got this recipe from a bh&g casseroles cookbook. it is so yummy.

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.

potatoes, onion, minced clams, butter, parsley, flour, salt, pepper, milk, pie crust