Clam Pie

Makes 6 main dish servings or 12 hors d'oeuvres

Ingredients

 * 1 cup sliced green onions
 * 2 tablespoons butter or margarine
 * 3 tablespoons flour
 * ½ cup half and half
 * 2 x 6½-ounce cans minced clams (drain; reserve liquid)
 * ½ teaspoon salt
 * ½ teaspoon Worcestershire sauce
 * ¼ teaspoon garlic powder
 * ¼ teaspoon ground black pepper
 * 1 cup (4 ounces) grated cheddar cheese
 * 1 tablespoon dry vermouth (optional)
 * 2 eggs, beaten

Rice crust

 * 3 cups cooked rice
 * 2 eggs, beaten
 * ¼ cup chopped pimiento-stuffed green olives

Directions

 * 1) Cook onions in butter until tender but not brown.
 * 2) Stir in flour and cook several minutes longer.
 * 3) Add half and half and ½ cup clam liquid.
 * 4) Cook, stirring constantly, until thickened.
 * 5) Add salt, Worcestershire sauce, garlic powder, pepper, cheese and vermouth.
 * 6) Blend a little hot mixture into the eggs.
 * 7) Stir all into clam sauce. Add clams.
 * 8) Turn into baked rice crust.
 * 9) Bake at 350°F for 15 minutes.
 * 10) To serve, cut into wedges.

Rice crust

 * 1) Combine rice, eggs and olives.
 * 2) Press firmly into buttered 10-inch pie pan, pressing just to top edge of pie plate.
 * 3) Bake at 450°F for 10 minutes.