An Old New England Seashore Dish.

Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for ten minutes in it.

Have a thick top-crust of good pastry, but none at the bottom of the bake-dish. Fill it with alternate layers of the minced clams, seasoned with salt, pepper, a few drops of onion-juice, some bits of butter and a few teaspoonfuls of strained tomatosauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam-juice, put on the crust and bake half an hour in a quick oven.