There are two varieties of this shell-fish, the "long" clam, which has a thin shell, and the "round" clam, the shell of which is thick. "Little-neck" clams are the tiny, "round" variety. "Long" clams are boiled or baked in the oven, and the tough mouth end is not eaten. They also make very delicate fritters.

Clam Fritters

Wash the clams well, using a thin, narrow brush to bring out all the sand; and place them in the oven in a pan. When the shells open, take out the meat, and strain the liquor that will have accumulated in the pan, keeping it separate. To a pint of meat allow

Three eggs.

One-half tea-spoonful of salt.

One-fourth tea-spoonful of pepper.

Two tea-spoonfuls of baking powder.

Two cupfuls of liquor, or add milk to make that amount.

Flour to thicken.

This is sufficient for a large quantity of fritters. They may be fried by dropping the mixture, a spoonful at a time, in hot fat, like fried cakes ; or they may be cooked very satisfactorily on a pan-cake griddle. The former way, however, is generally preferred.

Clams, Baked In The Oven

Round clams are more often baked than the long variety, but the thin-shelled clam is by no means a poor dish when dressed in this way. When round clams are to be baked, those of medium-size are best, although the small ones are still very luscious cooked in this way. They should be scrubbed well and placed in a baking pan, and when the shells open they have cooked sufficiently. Serve on a platter just as they come from the oven, covering with a napkin to keep them hot

Clam Chowder

Many so-called chowders are nothing more nor less than soup with potatoes and onion in it. This chowder is of quite another kind, being served on a platter instead of in a soup tureen, as many "chowders" are nowadays; and it is eaten with a fork. Large, round clams are the kind used for this purpose, and they should be opened and chopped rather finely. Put into the bottom of a tin pail small pieces of salt pork, and then add a layer of chopped clams. Place on this a layer of thinly sliced raw potatoes, and next a layer of such vegetables as may be liked - celery, tomatoes, sliced onion, parsley, etc., with a few slices of lemon and pepper sprinkled over all. Then add a layer of broken Boston crackers or pilot biscuit. Begin again with the pork, and follow it up with clams, potatoes, seasoning and crackers, until all the clams prepared are utilized. Pour the clam juice over all, adding a little water to moisten the whole chowder. Place the cover on the pail, put the pail in a kettle of boiling water, and boil three hours. If only a small quantity of chowder is desired, the double boiler may be used for the cooking. If the potatoes are not sufficiently cooked by this time, the chowder may be turned into a kettle to finish, but it must be stirred constantly to keep it from burning. It is seldom necessary, however, to turn it out. Remove the pail at the end of the first hour to see if there is moisture enough to cook all well, and add a little water if necessary. The chowder need not be stirred at all while cooking, unless it has to be turned into a kettle. Sometimes one is unfortunate in selecting clams, for if they are too salt the potatoes will not cook tender. This seldom occurs, however.

Roasted Clams

Round clams are cooked in this way, by placing them directly upon the coals ; when the shells open, the clams are cooked enough. Take them from the coals with a pair of tongs, and send to the table the same as baked clams. Season when eating with butter, salt and pepper, and a taste of Worcestershire sauce.

Clam Soup

This will be found among the soups.