Instructions: For the pie crust: Mix together flour, salt, and baking powder in a medium bowl. Quickly work butter and shortening into flour mixture with the tips of your fingers until mixture resembles coarse meal. Sprinkle with ice water and stir with a fork until just combined. Form into a ball, then flatten into a disk and divide in half. Cover with plastic wrap and refrigerate for at least 30 minutes.

For the Filling: Boil potatoes in clam juice in a covered pot over medium heat until soft, about 30 minutes. Drain, lightly mash with a fork, and set aside.

Meanwhile, saute bacon in a skillet over medium-low heat until crisp, about 7 minutes. Transfer bacon to a paper towel. Add onions to bacon fat and saute until golden, about 15 minutes. Mix together bacon, onions, parsley, thyme, clams, flour, and potatoes in a bowl. Season with salt and pepper to taste.

Preheat oven to 400 degrees. Roll out dough on a lightly floured surface in two 12-inch circles. Fit 1 circle into a 9-inch deep-dish pie pan. Add clam filling, mounding in the center. Top with butter. Lay remaining dough over filling. Trim dough, leaving about 1 inch around edge; fold under and crimp two layers together.

Make a little hole in center of pie to allow steam to escape. Bake until golden, 50 to 55 minutes.

Comments: For this dish, clams may be steamed open (briefly) instead of shucked. (Steaming is easier)

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