Prepare the clams precisely as directed for oysters in patties, by making a white sauce of half clam liquor and half milk thickened and seasoned. Put in the scalded clams. Then put a spoonful, or about two clams with the thick sauce adhering into eaeh clam shell. Dredge cracker meal over the top and bake on the top shelf in a hot oven. Moisten the tops with the back of a spoon dipped in melted butter. When brown serve. About two to a dish for hotel dinners, or by the dozen at a restaurant

Cost - About the same as scalloped oysters.