Clam chowder, in both its Manhattan and New England varieties, has been a Lenten staple around our house for as long as I can remember.

When we were growing up in Point Pleasant Beach, we loved walking in the house after school on Friday and finding a simmering stock pot on the stove swimming with fresh clams, rich vegetable broth or the creamy New England style chowder that was more like a stew in consistency.

I've chosen the New England style to focus on for a clam chowder pie that draws rave reviews from family and friends whenever it's dished up.

To make things simpler, I use canned, minced clams though, if you have the time, by all means, opt for fresh chowder clams and dice them up.

Using a prepared pie crust from the frozen pastry section in the supermarket is another time saver.

Enjoy this easy to prepare and inexpensive hardy, homestyle fare with a tossed salad and a slice of crusty bread.

Clam Chowder Pie
Ingredients:

• 2 cups chopped potato
  
• 1/4 cup chopped onion
  
• 15 ounce can minced clams
  
• 2 tablespoons butter
  
• 2 tablespoons snipped parsley
  
• 4 teaspoons all
• purpose flour
  
• 1/4 teaspoon salt
  
• 3/4 cup milk
  
• pepper to taste

Directions: Cook the potato and onion in one cup of water until tender, drain. Drain clams, reserving 1/2 cup liquid. In a saucepan, melt the butter and stir in parsley, salt, flour and pepper. Add the reserved clam liquid and milk all at once. Cook and stir until it is thickened and bubbly. Then, stir in the cooked potato and onion mixture and the clams. Turn into a greased, 9-inch pie plate. Prepare the plain pastry according to package directions and place atop filling. Make sure to cut slits so that the steam can escape. Bake at 425 degrees for 25 to 30 minutes. Let stand for five minutes before serving.