Clam Pie

• 2 unbaked 9-inch pie shells
• 2 cups shucked clams, drained and chopped (about 35 littlenecks)
• 1 medium onion, chopped
• 1 cup finely diced peeled potato
• 4 strips thick bacon, cooked until crisp, drained and crumbled
• 3 eggs
• 1 cup heavy cream
• 3/4 teaspoon poultry seasoning

1. Preheat oven to 375 degrees.
2. Sprinkle the clams, onion, potato and bacon over the bottom of the pie shells.
3. In a bowl, beat together the eggs, cream and poultry seasoning.
4. Pour this mixture over the clams.
5. Bake 30 to 40 minutes, until set and lightly browned.

pie shells, clams, onion, potato, bacon, eggs, heavy cream, poultry seasoning

Taken from cooking.nytimes.com/recipes/9230 (may not work)