Clam Chowder Pie

• 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

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.

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

Taken from www.food.com/recipe/clam-chowder-pie-442375 (may not work)