8 oz. clams
2 pkg. cream cheese
1 lg. can asparagus
1 (4 oz.) can water chestnuts
1 pkg. pie crust mix
1 tbsp. Worcestershire
1 tbsp. Tony's seasoning
Fresh candied pepper
1 tbsp. lemon pepper
1 sm. bag almond slivers
1 dash garlic
1/4-1/3 c. scallions

Prepare pie crust lining loaf pan, cooking to within 25 minutes of directions.

While crust is baking blend softened cream cheese with clams, water chestnuts, seasoning and Worcestershire sauce. Spread enough of mixture into loaf pan to cover crust in bottom of pan. Layer canned asparagus or steamed fresh asparagus then follow with alternate layers completely top with cream cheese mixture. Top with almond slivers. Bake casserole for 25-30 minutes.