Stewed Clams

For a hundred little sand clams or soft-shelled clams; open them raw the same as an oyster, or what is better procure them opened, put them in a cullender to drain, boil a pint of rich new milk, rub a quarter of a pound of butter to a paste with a heaping tablespoon of flour, stir it in the boiling milk, add the juice of the clams, pepper and salt to your taste, and a blade of mace, when boiling hot, stir in the clams, cook five minutes and serve.

Clam Chowder

Cut three-quarters of a pound of pickled pork into thin slices and fry them rather crisp; drain the liquor from about one hundred and fifty little soft-shelled clams, which have been opened raw, place a couple of slices of the pork in the bottom of a pot, lay on them a layer of the clams, on these put a couple of slices of onion, season with pepper, and scatter lumps of butter over the top, on this put a layer of water crackers which have been partially soaked, then a couple more slices of the pork, a layer of clams, two more slices of onion, pepper, plenty of butter, another layer of crackers, and so on until all are in; cover the top with crackers, scatter lumps of butter over them and a very little salt and pepper; mix two tablespoonsful of flour to a smooth paste with a little cold water, stir it in the clam-juice, add as much water as you have juice, pour this over the top of the chowder, cover closely, set it in a hot oven and bake an hour.

Scalloped Clams

Wash the clams very clean, put them in a dripping-pan and set them in a hot oven, when the shells open, take them out, save the liquor which has run from them, take the clams out of the shells, and chop them very small in a wooden bowl, take half a teacup of the juice, and the same quantity of cream or rich milk, beat up the yolks of two eggs and mix with the cream and juice, add a teaspoonful of mixed mustard, and a little black pepper; the clams need no salt; mix this well through the chopped clams, butter a scallop-shell or deep dish, scatter bread crumbs over the bottom, pour in the clams, cover the top thickly with bread crumbs at least half an inch deep, put pieces of butter thickly over the top, a little pepper and salt, and bake in a hot oven nearly three quarters of an hour. This seasoning is for fifty large clams.

Clam Fritters

Make a batter with three eggs, a pint of milk, and five heaping tablespoonsful of flour; beat the eggs, add the flour gradually with the milk, beat until perfectly smooth: chop twenty-five clams, drain the juice off, and stir them in, fry in boiling lard, drop a spoonful at a time, and turn when brown.