Clams A La Marquise

Cook a quart of opened clams with a cupful of white stock, a tablespoonful of butter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blend together a tea-spoonful each of butter and flour, add one cupful of the liquid, cook and stir for five minutes. Thicken with the yolks of two eggs, add the clams, and reheat. Fill small individual dishes with the mixture, sprinkle with crumbs, dot with butter, and bake until brown. Sprinkle with lemon-juice just before serving.

Clams In The Chafing-Dish

Put a tablespoonful of butter in the blazer and when it froths add a green pepper and a very small onion, both chopped fine. Cook for five minutes. Add one-half cupful of clam-juice and season with red pepper. Add one cupful of clams finely chopped or one small can of minced clams, cook five minutes longer, and pour over hot buttered toast.

Clam Cocktail

Put a dozen small clams into a cold bowl and pour over them a teaspoonful each of Worcestershire sauce, vinegar, lemon-juice, tomato catsup, and horse-radish. Add a little salt, and a few drops of tabasco sauce. Serve very cold in small glasses.

Creamed Clams

Chop fine two dozen hard clams. Make smooth in a saucepan two small spoonfuls each of butter and flour. When they cook through, add the clams and one-half cupful of the juice. Season with red pepper, simmer for ten minutes, then add the thickening and half a cupful of cream. Boil up once and serve.

Connecticut Clam Pie

Fill a buttered baking-dish with alternate layers of minced clams and thin slices of boiled potatoes, dredging each layer of clams with flour. Season with salt, pepper, grated onion, and minced parsley. When the dish is full, pour in one cupful of clam-juice, add three tablespoonfuls of strained tomato, cover with a pastry crust, and bake brown in a quick oven.

Devilled Clams

Chop fine two dozen clams, removing the hard parts. Mix with half the quantity of bread crumbs, a teaspoonful each of grated onion and parsley, and three tablespoonfuls of melted butter.

Season highly with salt and pepper, and add a few drops of Worcestershire sauce. Put into buttered clam-shells, cover with crumbs, dot with butter, and bake until brown.

Escalloped Clams

Clean the clams, scrub thoroughly, and heat until they open. Drain carefully. Strain the juice through linen and save a cupful of it. To one pint of clams allow one cupful of clam-juice, one cupful of milk, and two cupfuls of crumbs. Arrange the clams and crumbs in alternate layers in a baking-dish, seasoning with pepper and dots of butter, and having crumbs and butter on top. Pour over the hot liquid and bake in a brisk oven.