CHOWDER. STEWED. PIE. FRIED.

For clam soup, see "Soup"; for clam fritters, see "Fritters."

Clam Chowder

Butter a deep tin basin, put in a layer of grated bread crumbs or cracker crumbs. Sprinkle in pepper and bits of butter, then put in a double layer of clams, and season with pepper and butter, another layer of crumbs, then of clams, and finish with bread crumbs or a layer of soaked cracker. Add a cup of milk or water, turn a plate over the basin, and bake 3/4 of an hour. To 50 clams, 1/2 pound of soda biscuit and 1/4 pound of butter is the right proportion.

Stewed Clams

C. H. Bass, New York.

Take 50 large sand clams from their shells, and put to them equal parts of their own liquor and water, nearly to cover them; put them in a stewpan over a gentle fire for 1/2 an hour; take off any scum as it rises, then add to them a teacup of butter in which is worked a tablespoon of wheat flour, and pepper to taste; cover the stewpan and let them simmer for 15 minutes longer, then serve. Pour it over toast if desired. Substituting milk for water makes them more delicate and white. Any other than sand clams require an hour to stew; that is, three-quarters of an hour before putting in the seasoning.

Clam Pie

Three pints of clams - cut them in two if very large, boil up in their own liquor in a saucepan, adding a little water, if necessary. Take 3 large boiled potatoes and, when cold, cut into small pieces. Put good pie crust around the side of the baking-dish, and then alternate layers of clams and potatoes with seasoning of salt, pepper, and butter, and a light sprinkling of flour. Place an inverted teacup in the middle of the dish, pushing the mixture aside for the purpose. Pour the liquor over and also a cup of water, if it seems dry. Cover with crust, make some incisions for the escape of steam, and bake 1/2 or 3/4 of an hour.

Fried Clams

Use the largest sand clams, drain well from their liquor, dip in finely rolled cracker and fry in hot lard. Serve very hot.