The round clams, sometimes called quahogs, are much the most healthy. The small ones, with thin edges, are to be preferred. They may be roasted upon a gridiron, or laid in an iron pan upon a stove. When the shell begins to open, pour the liquor into a sauce-pan, and cut the clam from the shell and put with it. When all are taken out, set the sauce-pan on the coals, and when the clams boil up, add pepper and a bit of but ter, and pour them upon toasted bread.

Clam broth is made by washing them very clean, and boiling till the shells open; then take out the clams and put them into the water again. Boil them a few minutes, add a little butter and flour, and put toasted crackers in the tureen into which you put the broth. This is very healthy for feeble persons.