2 (7 oz.) cans minced or chopped clams
2 slices bacon, diced
1 med. onion, sliced
butter
1 (10 to 11 oz.) pkg. pie crust mix
Milk
3 tbsp. all-purpose flour
1/8 tsp. dried thyme leaves
1/8 tsp. pepper
3 lg. (about 1 1/4 lbs.) potatoes

Drain liquid from clams into 1-cup measuring cup; reserve clams. Add milk to clam liquid to measure 1 cup; set aside.

In 10-inch skillet over medium heat, cook bacon until browned. With slotted spoon, remove bacon to small bowl. In same skillet in bacon drippings, cook onion until tender but not browned. Add 3 tablespoons butter to skillet over medium heat, heat until melted. Stir in flour, thyme, and pepper until blended. Gradually stir in clam liquid mixture and cook, stirring constantly, until mixture boils and thickens. Remove skillet from heat, stir in bacon mixture and clams.

Prepare pastry for 2-crust pie as label directs. Preheat oven to 350 degrees.

Peel and slice potatoes 1/4 inch thick. Arrange half the potato slices in pie shell; spoon clam mixture over potatoes. Top clam mixture with remaining potato slices; dot with 1 tablespoon butter. Roll remaining pastry into 11-inch round. Cut a few slashes in center of pastry to allow steam to escape.

Bake 1 hour or until potatoes are tender when pierced with fork. Serve hot. Makes 6 main dish servings. 505 calories per serving.