 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I got this recipe from a BH&G Casseroles cookbook. It is so yummy. 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 |
Directions:
1. Cook potato and onion in 1 cup water till tender; drain.
2. Drain clams, reserving 1/2 cup liquid.
3. In saucepan milt butter; stir in parsley, flour, salt, and dash of pepper.
4. Add reserved clam liquid and milk all at once; cook and stir till thickened and bubbly.
5. Stir in cooked potato mixture and clams.
6. Turn into a 9-inch pie plate.
7. Prepare plain pastry shell.
8. Roll out to a 10-inch circle; place atop filling.
9. Turn edges under and flute; cut slits for escape of steam.
10. Bake, uncovered, at 425 for 25 to 30 minutes.
11. Let stand 5 minutes before serving.
|
|