2 c. chopped potato
1/4 c. chopped onion
2 (7 1/2 oz.) cans minced clams
2 tbsp. butter
2 tbsp. snipped parsley
4 tsp. all purpose flour
1/4 tsp. salt
Dash pepper
3/4 c. milk
Plain pastry

Cook potato and onion in 1 cup water until tender; drain. Drain clams, reserving 1/2 cup liquid. In saucepan, melt butter; stir in parsley, flour, salt and dash pepper. Add reserved clam liquid all at once; cook and stir until thickened and bubbly. Stir in cooked potato mixture and clams. Turn into a 9 inch pie plate. Prepare plain pastry. Roll out to a 10 inch circle; place atop filling. Turn edges under and flute; cut slits for escape of steam. Bake uncovered at 425 degrees for 25-30 minutes. Let stand 5 minutes before serving. Makes 6 servings.