When they are available, use sea clams for this pie. These clams grow to be five to six inches wide and up to a pound or more.
Place bottom crust in a 9-inch pie plate. Combine remaining ingredients and season to taste; pour into the pie crust. Following directions for Sam’s Pie Crust, cover with top crust, seal well, and vent with fork tines. Bake in a 350 degree F. oven for about 1 hour. Variation: For Scalloped Clams, omit pie crusts. Place filling in a 1-½-quart greased baking dish and dot with butter. Bake at 350 degrees F. for 20 to 25 minutes.
Combine flour, salt, and lard until crumbly. Add milk and form into a ball. Chill mixture; then divide in half and roll out to make 2 crusts. When the pie is filled and sealed, spread mixture of Crisco and butter on the top crust. Dredge with flour and then sprinkle with milk or water. The topping makes the crust flaky and helps it brown.