Put the required number of small, soft-shell clams into a saucepan, and bring to a boil, in their own liquor. Cut cold boiled potatoes into small cubes. Line a pudding-dish with pie-crust around the sides, and put a tea-cup in the centre of the dish to support the top crust when it is added. Put a layer of clams, then the potatoes, salt and pepper, and bits of butter; dredge with flour when all the clams and potatoes are used. Add the liquor and a little water if necessary. Put on the top crust, cutting several slits in it for the steam to escape. Bake 45 minutes.
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