Clam Pie
(An old New England seashore dish.)
Chop the clams if large, saving the liquor that runs from them. Heat,
strain, and sea
son this and cook the chopped clams for 10 minutes in
it. Have a thick top crust of good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the minced clams, season with
salt, pepper, a few drops of onion juice, some bits of butter and a few
teaspoonfuls of strained tomato sauce, and thin slices of boiled
potatoes. Dredge each layer of clams with flour. Lastly, pour in a
cupful of clam juice, put on the crust and bake half an hour in a quick
oven.
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