New England Clam Pie

Making good use of leftover New England Clam Pie is a great way to save money. This hearty winter meal is the perfect recipe to use leftover baked potatoes. Simply peel, slice and quarter potatoes as recipe directs.

Ingredients

2 (7-ounce) cans chopped clams

1 (10-ounce) can cream of mushroom soup

10 oz frozen peas

1 (7-ounce) can corn, drained

1 (8-ounce) can sliced carrots, drained

1/2 (15-ounce) sliced potatoes, drained, quartered

2 unbaked (9-inch) deep-dish pie shells

1 egg, beaten

Directions

1. Preheat oven to 425°F. Drain clams, reserving 1/4 cup liquid. Mix reserved liquid, clams and soup in a medium saucepan.

2. Add peas, corn, carrots and potatoes to saucepan; stir. Line a deep-dish pie plate with 1 pie shell.

3. Cook clam mixture over medium-low heat, stirring occasionally, for 5 minutes or until heated through. Spoon into prepared pie plate.

4. Cut remaining pie shell into a starfish shape; place on filling. Cut holes in starfish and brush with egg. Bake pie for 30 minutes or until golden brown.