Clam Pie

• 2 cans clams, drained
• 1 onion, minced
• 3 or 4 baking potatoes, diced
• 1 small rib celery, minced
• 3 Tbsp. flour
• 1/4 c. white wine (optional)
• 1 pie crust or puff pastry
• 2 strips bacon
• 3 Tbsp. butter
• 1/8 tsp. nutmeg, salt and pepper

1. In a medium skillet, fry bacon until browned and crisp. Remove; drain on paper and crumble.
2. Pour off bacon drippings from the skillet; add butter.
3. Add onion; cook until golden (5 minutes).
4. Stir in celery and potatoes; cover.
5. Cook until softened (5 minutes).
6. Put in baking dish with drained clams and bacon.
7. Make a white sauce, adding some of the clam juice.
8. Simmer until very thick; add wine.
9. Put sauce over all in baking dish. Cover with crust.
10. Bake at 400u0b0 for 25 minutes.

clams, onion, baking potatoes, celery, flour, white wine, pie crust, bacon, butter, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499602 (may not work)