Deep Sea Clam Pie
Written by Emma Knowles Cross
Recipe found in my cookbook "Flavors of Cape Cod"
Fry out salt pork in iron fry pan. Add butter, blend in flour, add clam broth. Cook until broth is thickened. Grind meaty portion of clams, leaving out stomachs. Throw ground clams in pot with broth. Season with pepper. Cook slowly for 10 minutes.
Reduce heat to 350 degrees and bake 15 minutes longer.