48 soft shell clams
2 c. hot boiled potatoes, sliced 1/4 inch thick
2 onions, chopped finely
2 c. celery, diced finely
5 tbsp. butter
2 tbsp. flour
Salt and pepper
1/4 c. cream
2 tbsp. parsley, minced
Biscuit or pastry dough

Steam well-scrubbed clams to open; remove meats, and save liquor separately. Butter a 2-quart baking dish, and set inverted glass mixing cup in center. Line bottom and sides of casserole with potato slices. Fry onions and celery in 3 tablespoons of the butter until golden brown. Add clam liquor and simmer until tender.

Make a "rue" of flour rubbed with remaining butter and add to clam liquor, stirring until smooth, making a thin gravy. Season.

Combine cooked clam meats, gravy, and the cream; turn into casserole, pouring carefully so as not to disturb potatoes. Sprinkle with minced parsley. Have ready either biscuit crust or rich flaky pastry crust to fit top of casserole. Fit, trim, and prick with air holes. Make a "rose" of narrow strips of pastry and set on top of pie.

Bake in hot 450 degree oven for about 15 minutes, or until browned.