3 dozen shell clams or 3 (6 1/2 oz.) cans minced clams
1 1/2 c. water
1/4 c. butter
1/2 c. sliced fresh mushrooms
2 tbsp. minced onion
1/4 c. flour
1/8 tsp. hot pepper sauce
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. white pepper
1 c. reserved clam liquor
1 c. half & half
1 tbsp. lemon juice
2 tbsp. chopped parsley
2 tbsp. chopped pimento
Pastry for a 9-inch pie crust
1 egg, beaten

Wash clams thoroughly. Place clams in a large pot with water. Bring to a boil and simmer for 8 to 10 minutes or until clams open. Remove clams from shell and cut into fourths. Reserve 1 cup clam liquor. (Or: If using canned clams, drain and reserve 1 cup liquor.)

In a skillet, melt butter. Add mushrooms and onion and cook until tender. Stir in flour, mustard, hot pepper sauce, salt and pepper. Gradually add clam liquor and half & half. Cook, stirring constantly, until thick. Stir in lemon juice, parsley, pimento and clams. Pour mixture into a 9-inch round deep-dish pie plate, about 2 inches deep.

Roll out pastry dough and place on top of mixture in pie plate; secure dough to the rim of the pie plate by crimping edges. Vent pastry. Brush with beaten egg. Bake in a hot 375 degree oven for 25 to 30 minutes or until pastry is browned. Makes 6 servings.