Clam Potato Pie
2 dozen clams (cherrystone, littleneck or topneck)
6 tbsp butter or margarine
4 eggs
2 cups milk
Salt and pepper
3 potatoes, diced
1 small onion chopped
1 cup biscuit mix
Dash of nutmeg
4 tbsp grated Cheddar cheese
Preheat oven to 400 degrees F. Shuck clams, drain and coarsely chop meats. Dice potatoes, boil until tender and drain. Melt butter or margarine in a skillet. Add onion and saute until transparent. In a blender, mix eggs, biscuit mix, milk, dash of nutmeg, salt, pepper and grated cheese. Blend until smooth (15 seconds on high speed, or 1 minute with a hand beater). Grease a 10-inch pie plate. Mix potatoes, onions and clams in pie plate. Pour biscuit mixture over potatoes and clams. Bake until golden brown, approximately 35-40 minutes. Yield: 4 to 6 servings