1/3 lb. bacon, diced
2 c. coarsely chopped onion
2 c. cooked potatoes, 1/4 inch thick
2 c. chopped clams
2 c. clam broth
1/4 c. flour
English pastry
1 egg yolk, beaten
2 tbsp. cold water

Fry bacon until crisp and golden brown. Drain bacon on paper towel. Saute onions in drippings until transparent. In a 2 quart casserole combine bacon, onions, potatoes and clams. Combine cold clam broth and flour, stirring until smooth. Pour over mixture in casserole.

Warm in the oven before topping with pastry. Seal pastry firmly to rim of casserole; flute edge. Combine egg yolks and water; brush top. Cut steam vents. Bake at 425 degrees for 20 minutes or until pastry is brown. Serves 6.

ENGLISH PASTRY FOR ONE PYE:

2 c. flour
1/2 tsp. baking soda
1 tsp. cream of tartar or 2 tsp. baking powder
1 tsp. salt
1 c. shortening, divided in half
1/2 c. hot water
2 tsp. lemon juice
1 egg yolk

Combine dry ingredients; mix thoroughly - cut in 1/2 cup shortening until mixture resembles coarse cornmeal. Melt remaining shortening in hot water. Add lemon juice and egg yolk; mix thoroughly. Add slowly to dry ingredients; mix well. Dough will be sticky. Place on floured board. Knead 3 minutes. Roll to 1/3 inch thickness. Yield: 1 crust.