Clam Pie

Description
Makes 6 main dish servings or 12 hors d'oeuvres

Ingredients

 * 1 cup sliced green onions
 * 2 tablespoons butter or margarine
 * 3 tablespoons flour
 * 1/2 cup half and half
 * 2 6-1/2-ounce cans minced clams (drain; reserve liquid)
 * 1/2 teaspoon salt
 * 1/2 teaspoon Worcestershire sauce
 * 1/4 teaspoon garlic powder
 * 1/4 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
 * 1/4 cup chopped pimiento-stuffed green olives

Directions
Cook onions in butter until tender but not brown. Stir in flour and cook several minutes longer. Add half and half and 1/2 cup clam liquid. Cook, stirring constantly, until thickened. Add salt, Worcestershire sauce, garlic powder, pepper, cheese and vermouth. Blend a little hot mixture into the eggs. Stir all into clam sauce. Add clams. Turn into baked rice crust. Bake at 350 degrees 15 minutes. To serve, cut into wedges.

Rice Crust: Combine rice, eggs and olives. Press firmly into buttered 10-inch pie pan, pressing just to top edge of pie plate. Bake at 450 degrees for 10 minutes.