Betty Groff's Clam and Corn Pie

    Betty Groff's Clam and Corn Pie

    Pastry for one 9-inch pie:
    4 cups fresh corn, cut off the cob
    ½ cup raw clams or canned minced clams
    4 eggs, lightly beaten
    1 teaspoon salt 
    2 teaspoons sugar
    Freshly ground pepper to taste
    2 tablespoons flour
    ½ a cup melted butter
     
    Method:
    Combine the corn, clams, eggs, salt, sugar, pepper, flour, and butter. Pour into the pie shell. Cover with the top crust, making a vent for the steam to escape. Bake in a 350°F oven for 1 hour.