Wash the shells clean, and put the clams, the edges downwards, in a kettle; then pour about a quart of boiling water over them; cover the pot and set it over a brisk fire for three quarters of an hour; pouring boiling water on them causes the shells to open quickly and let out the sand which may be in them. Take them up when done; take off the black skin which covers the hard part, trim them clean, and put them into a stewpan; put to them some of the liquor in which they were boiled; add to it a good bit of butter, and pepper and salt to taste; make them hot; serve with cold butter and rolls.*
* Miss Ball.
† 'Every Day's Need'.
Get fifty clams taken from their shells, and freed from the black skin; wash them well in clear water and put them in a stewpan with very little water; cover and set it over a gentle fire for half an hour; then add to them a bit of butter the size of a large egg, or larger; dredge in a tablespoon -ful of flour, and salt and pepper to taste; stir it in them; cover the stewpan for ten minutes, then serve hot. Many persons like the addition of a wine-glass of vinegar.†
Get them taken from the shell, as they are very troublesome to clean. Wash them in plenty of water, and lay them on a thickly folded napkin to dry out the water; then roll a few at a time in wheat flour, until they will take up no more. Have a thick-bottomed frying-pan one third full of boiling hot lard, and salted (in proportion, a table-spoonful of salt to a pound of lard), lay the clams in with a fork, one at a time; lay them close together and fry gently, until one side is a delicate brown, then turn carefully and brown the other; then take them off and put on a hot dish. When fried properly, these clams are very excellent.‡