Clam Fritters

(See Fritters).

Clam Soup

(See Soup).

Clams On Toast

Wash the clams and put them in a kettle with just enough -pater to prevent scorching. Heat them until the shells open. Remove the clams, being careful to save the liquor, and heat them in part of the liquor seasoned with salt, pepper and butter. If too strong, put in half as much cream or rich milk. Toast bread carefully, moisten in the remainder of the clam liquor, previously heated and slightly seasoned for the purpose; butter liberally and pour the clams over this. Before the milk is added it will be necessary to boil them gently for a half or three quarters of an hour. Clam Stew may be prepared in the same manner, using all of the clam liquor and some water. Thicken slightly and use a goodly quantity of butter.

Clam Chowder

1 quart of clams with juice. 3 potatoes, sliced.

2 onions, sliced.

2 tablespoonfuls pork, chopped fine.

¼ pound of butter.

Salt, pepper and mace to suit.

1 teaspoonful of celery seed. Pour on boiling water to cover. Boil three hours, add 1 quart of milk, boil one hour, put in 4 large crackers, powdered. Sliced lemon may be served with this. Some chop the clams fine.

Deviled Clams In The Shell

To 50 clams chopped fine, take two tomatoes, 1 onion chopped, a little parsley, salt and pepper to taste, 1 teacupful of bread-crumbs and enough of the clam liquor to moisten the ingredients. Wash the shells carefully, and fill with the' mixture, rounding slightly. Put a lump of butter in each and arrange the shells in a dripping-pan, cover the top of each with crumbs and bake until browned.

Broiled Clams

Very large long clams may be removed from the shell, dipped in flour and fried on a well-greased gridiron.

Fried Clams

The largest clams may be rolled in bread crumbs and fried in fresh hot lard.

Hot Crab

Pick the meat out of the crab, clear the shell from the head. Put the meat with a little salt, pepper and nutmeg and butter, a few bread-crumbs and a little vinegar into the shell again Place in the, oven, let it heat through, remove and brown by holding a hot shovel over it.