1 qt. ground clams
2 eggs beaten
3 tbsp. onion
2 - 3 pats butter
1 c. fine cracker crumbs
1 c. clam juice
1/2 lb. salt pork - cut fine - browned save drippings
salt and pepper to taste
pie pastry - 2 crusts

Mix clams, beaten eggs, onion, crumbs and liquid. Add all of drippings, stir well. Add seasonings and butter. Line a 10 inch pyrex pie plate with pastry. Sprinkle 1/2 of pork scraps in bottom. Put in clam mixture and rest of pork scraps. Cover with top crust.

Bake at 425°F for 15 minutes and then drop temperature to 325°F and bake for 40 minutes.