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Clam Pie

Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor, or add a little water if needed; have ready four medium-sized potatoes, boiled till done and cut into small squares; make a nice piepaste with which line a medium-sized pudding-dish half way down the sides; turn a small tea-cup bottom up in middle of dish to keep up the top crust; put in first a layer of clams, and then a few potatoes, season with bits of butter and a little salt and pepper, and dredge with flour; add another layer of clams, and so on till dish is filled, adding juice of clams, and a little water if necessary (there should be about as much liquid as for chicken-pie). Cover with top-crust, cutting several slits for steam to escape, and bake three quarters of an hour. - Mrs. A. Wilson, Rye, N. Y.