1 pastry for two-crust pie
1/2 c. onion (chopped)
6 tbsp. butter
1/2 c. all-purpose flour
1 tsp. salt
3 c. clam juice
4 c. chopped clams (chowder size)
5 oz. frozen peas
Chopped canned pimento
2 c. potatoes (chopped)
Freshly ground black pepper to taste

Prepare pastry. Place half of the pastry in a deep-dish pie pan. Reserve remaining pastry to place on top of clam filling. Do not prebake.

In a large, heavy saucepan over medium heat, cook onion in butter until tender. In a small bowl, blend flour and salt. Add flour mixture to saucepan with clam juice, clams, peas, pimento and potatoes. Cook until potatoes are tender. Season with salt and pepper.

Pour into prepared pastry, then place remaining pastry on top of clam filling. Trim any excess pastry and crimp edges to seal. Cut small slits in top of pastry to allow steam to vent while pie is baking. Bake in preheated 450 degree oven for 20 to 25 minutes or until top is a light golden brown.