1 qt. ground clams
2 eggs, beaten
3 tbsp. grated onion
1 c. fine cracker crumbs
1 c. clam juice (or water or milk)
1/2 lb. salt pork, cut fine, browned and drained (save drippings)
Black pepper and salt to taste
Pie pastry (see below)

Mix clams, beaten eggs, onion, crumbs, and liquid. Add ALL salt pork drippings and stir well. Season. Make a rich 2-crust pie pastry using LARD for shortening. Line a 10-inch Pyrex pie plate with pastry, sprinkle over it half of the pork scraps. Put in the clam mixture, add other pork scraps to remaining pastry, roll out pastry, and cover pie with top crust. Bake as for a raw apple pie - 425 degrees for 15 minutes and 325 degrees for 40 minutes.