3 tbsp. butter
1/2 c. chopped onion
2 tbsp. flour
1/2 tsp. salt
3 (7 1/2 oz. each) cans minced clams, drained (reserve 1/2 c. liquid)
1/2 c. milk
1 (16 oz.) can whole cooked potatoes, drained and diced
2 tbsp. snipped parsley
Pastry for 1 crust 8-inch pie

Heat butter in a large skillet; add the onions and cook until transparent. Blend in flour, salt, and a few grains pepper. Heat until bubbly. Add the reserved clam liquid and the milk gradually, stirring constantly. Bring to boiling; cook and stir 1-2 minutes.

Remove from heat. Mix in potatoes, clams, and parsley. Turn into an 8 inch pie pan. Prepare from heat. Mix in potatoes, clams, and parsley. Turn into an 8 inch pie pan. Prepare pastry and roll out to fit over clam mixture. Cut a simple design near center of pastry to allow steam to escape during baking. Place pastry on clam mixture and flute edge. Bake at 450 degrees for about 20 minutes, or until pastry is lightly browned. 4-6 servings.