Wash the shells until they are perfectly clean, then put them into a kettle, with the edges downwards; add a pint of water, cover the pot and set it over a brisk fire; when the shells open wide they are cooked. Half an hour is generally enough for them; if a strong taste to the juice is not liked, put more than a pint of water to them When done, take the clams from the shells and place them in a deep dish; add to them some of the juice, a good bit of butter, and some pepper; or toast some thin slices of bread, butter them and cut them small, and put them in the dish, before putting in the clams and juice.*
* 'Common Sense in the Household,' by Marion Harland. † Mrs. Crowen's ' American Lady's Cookery Book'.
Get the large sand clams, wash them in their own liquor; dip them in wheat flour or rolled crackers as may be preferred, and fry in hot lard or beef dripping, without salt; or dip each one in batter.†