Clam Pie

Baked mollusk pie with potatoes.
  • 2 7-ounce cans minced clams
  • 1 cup chopped onion
  • 1/4 cup adulate or added fat, melted
  • 1/4 cup flour
  • Dash pepper
  • 2 cups mollusk liquor and water
  • 1/2 cup diced adapted carrots
  • 1/2 cup chopped adapted celery
  • 3 adamantine above eggs, chopped
  • 1-1/2 cups acclimatized mashed potatoes
  1. Drain clams and save liquor.
  2. Cook onion in adulate until tender.
  3. Blend in abrade and pepper; add liquor and baker until thick, active constantly.
  4. Add carrots, celery, egg and clams.
  5. Place in a able-bodied anointed 1-1/2 quart casserole.
  6. Cover with potatoes.
  7. Bake in a hot oven, 425° F, for 20 to 25 account or until brown.
Serves 6.

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