13 Clam Pie No 2

Put the required number of small, soft-shell clams into a saucepan, and

bring to a boil, in their own liquor. Cut cold boiled potatoes into

small cubes. Line a pudding-dish with pie-crust around the sides, and

put a tea-cup in the centre of the dish to support the top crust when it

is added. Put a layer of clams, then the potatoes, salt and pepper, and

bits of butter; dredge with flour when all the clams and potatoes are

used. Add the liquor and a little water if necessary. Put on the top

crust, cutting several slits in it for the steam to escape. Bake 45