2 tbsp. butter
1/2 lb. small white onions, peeled
1/2 c. chopped celery
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 (8 oz.) cans minced clams, undrained
1 c. chicken broth
1 c. light cream
1 (12 oz.) can whole kernel corn
3 c. cooked chicken, in lg. pieces
2 hard cooked eggs, coarsely chopped
Pastry for 1 crust pie
1 egg yolk

1. Heat butter in large skillet or Dutch oven. Add onions and celery; cook covered for 10 minutes. Remove from heat.

2. Stir in flour, salt, pepper, and thyme until well combined. Gradually stir in clams, chicken broth, and cream. Add corn and chicken.

3. Bring to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally, for 10 minutes. Turn into deep, 2 1/2 quart casserole or baking dish. Stir in eggs.

4. Preheat oven to 400 degrees. Make pastry.

5. Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mixture. Turn edge under, seal to rim of casserole and crimp. Make several slits in top for steam vents. Beat egg yolk with 1 teaspoon water, brush over pastry.

6. Bake 30 minutes, or until crust is deep golden. Makes 6 servings.