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Clam Chowder Pie

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“I got this recipe from a BH&G Casseroles cookbook. It is so yummy.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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