recipe from Giselle Gaudet adapted from Aunt Diane's recipe
One pound of canned small clams for an 8-9 inch pie.
Drain. Cut into bite sized pieces if too big.
Optional - line bottom of pie with crust or add thin slices of potatoes and onions.
Place clams in pie plate, sprinkle thin layer of KELP FLAKES or KELP POWDER.
add just enough milk so you can see it rise through the clams.
Place small pieces of butter here and there.
Salt and pepper and sprinkle with flour (about 1/2 Tablespoon)
Cook 15 minutes at 400 degrees and then 30 minutes at 350 degrees.
Note- It should come to a boil and have a brown crust.
Pie with fresh clams.
Select small, fresh white clams. Steam them and make pie the same way.