Instructions: Wash clam shells thoroughly. Place clams in large pot with water. Bring to boil and simmer for 8 to 10 minutes or until clams open. Remove clams from shell and cut into fourths. Reserve 1 cup clam liquid. (Or, if using canned clams, drain and reserve 1 cup liquid.)

In skillet melt margarine. Add mushrooms and onion and cook until tender. Stir in flour, mustard, Tabasco brand Pepper Sauce, salt and pepper. Gradually add clam liquid and half-and-half. Cook, stirring constantly, until thick. Stir in lemon juice, parsley, pimiento, and clams. Pour mixture into 9-inch round deep-dish pie plate (about 2 inches deep).

Roll out pastry dough and place on top of mixture in pie plate; secure dough to the rim of the pie plate by crimping. Vent pastry. Brush with beaten egg. Bake in hot oven at 375 degrees for 25 to 30 minutes or until pastry is browned.

This recipe yields 6 servings.

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