2 dozen shucked chowder clams, chopped
1 lg. onion, diced
2 lg. potatoes, finely grated
1 stick butter, melted
3/4 c. flour
2 eggs, beaten
Salt and pepper to taste
2 tbsp. chopped parsley
Garlic powder to taste
2 prepared pie crusts

Makes 2 (9 inch) pies. In large bowl, mix thoroughly clams, onion, and potatoes. Gradually add flour, butter, eggs, salt, pepper, parsley, and garlic powder. Blend until mixture is of pourable, thick consistency. Pour into pie crusts that have been placed in Pyrex pie pans. Bake in 375 degree oven for approximately 1 hour. Done when knife inserted comes out clean. This recipe has been in the Merrill family ever since clams have been dug for food.