Savory Clams

1 pint clams

1 cupful cream or milk

2 tablespoonfuls butter or bacon drippings

2 tablespoonfuls flour

6 slices bacon cut in dice 1/4 teaspoonful salt Few grains pepper 1/3 cupful minced celery 3/4 cupful fine crumbs

Clean the clams and separate the hard and soft parts, chopping each rather coarse. Add the hard parts to the butter and cook for three minutes; add the flour, seasonings and, gradually, the milk and the soft parts of the clams. Turn into well-oiled ramekin dishes or scallop shells, sprinkle with minced celery, cover lightly with the crumbs, and then place a very little piece of bacon on top of each. Bake twenty minutes (or until brown) in a hot oven.

Clams Saute On Toast

1 quart clams

1/4 cupful butter

Salt, if needed

4 tablespoonfuls flour

Dash pepper

1/2 teaspoonful Worcestershire sauce

Remove the heads from the clams. Wash the clams and cut in halves. Roll in the flour, season and fry in the butter about seven minutes. Serve on toast.

Clams A La Creme

I pint clams

1 cupful cream or milk

2 tablespoonfuls butter

3 tablespoonfuls flour

1/4 teaspoonful onion juice 1/4 teaspoonful salt

Few grains pepper

1/4 teaspoonful Worcestershire sauce 1 stalk celery-Buttered toast

Clean the clams, remove the heads and separate the hard and soft parts, chopping each rather coarse. Add the hard parts to the butter, cooking them three minutes, then turn in the flour and seasonings. In the meantime scald the celery with the milk, remove it, and add the milk to the clams. Then add the soft parts and let stand ten minutes over hot water to cook. Serve on buttered toast.