The late Sam Ward could probably have named a dozen different ways of cooking the delicious bivalve - for a clam is a bivalve - and would have named Chateau Yquem as the wine to take with clams. The most esteemed kind in New York is the "Little Neck" clam (so called from a neck of land on Long Island Sound, where they abound), a small round clam of a charming flesh color. It is served on the half-shell, raw, as the first course in dinners of the highest order. It is eaten off the half-shell at every corner along the wharves of New York. There are "soft-shell" clams, too, and there are "razor-back clams," the secrets of the cooking whereof are known unto the "Ichthyophagous Club." "Clam chowder" would tickle the palate of a London alderman, and in the proper confection thereof the great Daniel Webster excelled. "Clam bakes" are an occasion of much festivity on the New England coast; but Rhode Island has a proud pre-eminence for these feasts. The large kind called quahogs are only part eatable; that part, which looks like a string, is used mostly in soups and chowder, but is fried as well.

Soft Shell Clams

A large kind having a brittle crumbly shell, not soft and eatable like a soft crab's; they are good for fries and broils.

Fried Clams

The same ways as fried oysters.

Stewed Clams

Same as oysters.

Scalloped Clams

They are usually served in their shells, which are of a good shape for the purpose; scalded first, they are taken up, and a thick white sauce is made of their liquor; the clams put back in it, spoonfuls in shells breaded over the top, and browned in the oven. - Roasted in the shells, and steamed, they are treated and served as oysters.

Clam Chowder

The same thing with clams as fish chowder.

Tunnison Clam Chowder

A seaside hotel-keeper's specialty; a chowder containing tomatoes and herbs, such as thyme, marjoram and parsley in addition to the regular ingredients. "Sam Ward" used to say: "Don't put salt pork in your clam chowder".

Coney Island Clam Chowder

Like the foregoing; a thick soup or thin stew containing tomatoes, clams, onions, potatoes, bay leaf, herbs, etc., started by frying the main ingredients together until half-cooked, then adding broth and little wine.

Boston Clam Chowder

A white, thick soup with potatoes, clams, etc.; no tomatoes.

Baked Chowder

Sort of sea-pie; the original pork, onions, potatoes, clams, crackers, water, or milk, and seasonings without much liquor; baked brown on top.

Canned Chowder

It is put up in cans; the plain variety of chowder, and only needs to have crackers and more liquor added, or tomato soup added.

Clam Fritters

(1)-The best are made of chopped clams mixed in egg batter dropped in hot lard by spoonfuls; served with a cream sauce. (2)-Clams whole, parboiled, dipped in batter and fried.

Clam Croquettes

Parboiled and minced clams, with onions, mace, pepper, in a thick sauce over the fire; thickened with yolks; cooled; pieces roiled, breaded, fried.

Clam Soups

Same as oysters.