Clam Chowder Biscuit Pie

• 4 slices bacon
• 1 large onion, chopped
• 2 cans (10-oz each) small whole clams
• 1 cup each diced, peeled potatoes and sliced, peeled carrots
• 1/2 cup sliced celery
• 1 cup milk
• 2 Tbsp flour
• 1 tsp Worcestershire sauce
• 1/8 tsp pepper
• 1/4 cup chopped parsley
• 1 pkg (8-oz) refrigerated biscuits

Cook bacon until crisp in 10-inch frying pan; remove bacon and drain. Discard all except 2 Tbsp of bacon drippings. Add onions to pan with drippings and saute until limp. Drain the liquid from clams into pan; add potatoes, carrots and celery; cover and simmer until tender, about 10 minutes. Gradually blend milk with flour to make a smooth paste; add to pan with Worcestershire, pepper, parsley, clams and crumbled bacon. Cook, stirring, until it boils and thickens; pour into shallow 2-quart casserole. Bake uncovered in 375 degree oven for 20 minutes. Arrange biscuits on top; bake for 15 minutes more.

Yield: 4-6 servings