Ingredients Weight Measure
Clams, in shell 24 oz. 3 doz.
Water 1-1/2 cups
Margarine or butter 1/4 cup
Fresh mushrooms, sliced 1/2 cup
Onion, minced 2 Tbsp.
All-purpose flour 1/4 cup
TABASCO® brand Original Red Sauce 1/8 tsp.
Dry mustard 1/4 tsp.
Salt 1/4 tsp.
White pepper 1/8 tsp.
Half-and-half 1 cup
Lemon juice 1 Tbsp.
Parsley, chopped 2 Tbsp.
Pimiento, chopped 2 Tbsp.
Pastry crust for a 9" pie 1 ea.
Egg, beaten 1 ea.


  1. Wash clam shells thoroughly. Place clams in large pot with water. Bring to boil and simmer for 8-10 minutes or until clams open. Remove clams from shell and cut into fourths. Reserve 1 cup clam liquid. (Or, if using canned clams, drain and reserve 1 cup liquid.)
  2. In skillet, melt margarine. Add mushrooms and onions and cook until tender. Stir in flour, TABASCO® Sauce, mustard, salt and pepper. Gradually add clam liquid and half-and-half. Cook, stirring constantly, until thick. Stir in lemon juice, parsley, pimiento and clams. Pour mixture into 9" round deep-dish pie plate (about 2" deep).
  3. Roll out pastry dough and place on top of mixture in pie plate; secure dough to the rim of the pie plate by crimping. Vent pastry. Brush with beaten egg. Bake in hot oven at 375°F, for 25-30 minutes or until pastry is browned.

Yield: 6 servings